 IngredientsA traditional paella has many ingredients, if you have not got all of them then don't worry too much. A missing carrot will not ruin the whole mean however include as much as you can and enjoy yourself:
- 1 cup/100g dry garbanzo beans/chick peas
- 1.5 litres chicken stock (for vegetarian paella then use vegetable stock)
- 1 small onion - cut in half
- 1 bay leaf
- 10 peppercorns
- 125ml white wine
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 2-3 medium potatoes cut into small cubes
- 1 courgette, sliced
- 250g green beans cut into short pieces
- 12 mushrooms, chopped
- 4 artichoke hearts, sliced
- 125g peas
- 2 bell peppers, seeded and chopped
- 1 carrot, chopped
- 250g spinach, torn
- 2 tablespoons parsley, finely chopped
- 600g paella rice (or short grain rice)
- 3-4 tomatoes, chopped
- 2 teaspoons paprika
- 8-10 strands saffron, crumbled
add salt to taste
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Instructions- If you are using dried garbanzo beans then these must be soaked over night in cold water
- Preheat your oven to 400F/200C or gas mark 6
- Cook the garbanzo beans with the stock, bay leaf and onions for 30-minutes
- Strain the beans and mash them, KEEP THE STOCK
- Add the wine to the stock and bring to a boil
- Heat the oil in your paella pan (Paellera) or in a large, deep frying pan
- Add to the hot oil the garlic, potatoes, courgette, green beans, mushrooms, artichokes, peas, bell peppers, carrot, spinach, mashed garbanzo beans and parsley. Saute over a medium high heat for 5-minutes
- Add the tomatoes, paprika and saffron followed by the rice and stir for 2-3 minutes.
- Pour in the stock and wine mixture
- Cook over the medium-high heat until the liquid has almost all been absorbed and the rice grains should still be slightly crunchy
- Bake in the oven, uncovered, for 10-minutes
- Cover the pan with foil or parchment paper and leave to stand for 10-minutes before serving |
