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Categories:
vegetable broth saffron thread kosher salt extra-virgin olive oil red bell peppers zucchini peas green beans carrots shiitake mushrooms scallion garlic tomato sweet paprika valencian short-grain rice
Viewed: 33 - Published at: 2 years agoIngredients
- 1 1/2 cups vegetable broth
- crumbled saffron thread (a pinch)
- kosher salt or sea salt
- 3 tablespoons extra virgin olive oil
- 2 medium red bell peppers, cut into 1/2 inch pieces
- 1 medium zucchini, cut into 1/2 inch pieces
- 4 ounces snap peas or 4 ounces snow peas, strings removed
- 4 ounces green beans, trimmed and cut into 1 inch pieces (preferably broad flat beans)
- 8 baby carrots, finely chopped
- 8 shiitake mushrooms, stems trimmed and caps coarsely chopped
- 1 bunch scallion, trimmed and finely chopped
- 2 garlic cloves, minced
- 1/2 cup chopped tomato
- 1 teaspoon sweet paprika, preferably Spanish smoked
- 1 1/2 cups valencian short-grain rice or 1 1/2 cups arborio rice
Method
- Preheat the oven to 400° (if using a gas oven), 450° if using an electric oven.
- Heat the vegetable broth, 1 cup water, the saffron, and a pinch of salt in a medium saucepan over medium heat, then keep hot over low heat.
- In a paella pan that measures 13 inches across the top, heat the oil over high heat.
- Add in the red peppers, zucchini, peas, beans, carrots, mushrooms, and scallions; stir/saute for 10 minutes until vegetables start to soften.
- Add in the garlic; saute for 2 minutes.
- Add in the tomatoes and paprika; cook for 1 minute.
- Stir in the rice; pour in the hot broth, then bring to a boil over high heat.
- Season generously with salt to taste; boil for 5 minutes stirring occasionally, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice.
- Transfer the pan to the oven; bake, uncovered, until the rice is almost al dente, 10-12 minutes in a gas oven, 15-20 minutes in an electric oven.
- Remove the pan from the oven, cover with foil, and let stand in a warm place for 5-10 minutes until the rice is cooked to taste.
- To make the socarrat, uncover the pan, place over burner, cook over med-high heat, without stirring for about 2 minutes until a crust of rice forms on the bottom of the pan (be careful not to let it burn); serve straight from the pan.
