Paella Verduras

Paella Verduras


¼ cup EVOO (extra virgin olive oil)

½ cup asparagus (keep 4-5 in tack, cut the rest to 2-3 inches)

1 small onion (red, yellow, or white)

1 large sweet red pepper (keep 4 sliced long, dice the remaining pepper)

½ cup green beans (keep 6-8 in tack, cut the others to 2-3 inches)

½ cup green peas (fresh or frozen)

½ c of other beans of your choice, optional

1 small zucchini, cubed

6 cloves garlic

8 grilled artichoke hearts (jarred is fine)

¾ cups sofrito (substitute with ¾ cup tomato sauce)

1 tsp sweet smoked Spanish paprika

½ tsp saffron threads

3 ½ cups vegetable broth (water is a fine substitute)

1 ¾ cups round rice

Salt to taste

Cayenne to taste


Heat 1 Tbsp olive oil in your paella pan over a medium-low.  Add the asparagus and green beans, and sweet red pepper. Sautee, turning for even cooking, until golden brown.  Remove them from the pan, season with salt, and set aside.  Take the pan off the heat, let it cool for a few minutes, and turn the stove down to a medium-low flame.

Place the pan back on the burner, add the remaining olive oil to the paella pan and gently fry on low heat the diced pepper and onions until soft.  Push the vegetables to the perimeter of the pan.  Add the asparagus and saute until beautifully golden brown.  Next, push those to the edge of the pan, then add the zucchini, the cut green beans, and the garlic.  You can now incorporate all of the veggies together and sautee for a few minutes.

The next key ingredient is smoked paprika.  Fully incorporate the paprika with the vegetables, followed by the sofrito sauce.  Evenly distribute the mixture in the paella pan.  Add the broth and bring up to a boil.  Once the liquid reaches the boiling point, add the saffron threads.  If you like a little heat, this is an excellent time to add some dashes of cayenne pepper.

Now, add the paella rice, frozen peas, and white beans.  Bring this mixture back up to a boil.  Taste and make any seasoning adjustments at this time.

Cook the paella on high heat for five minutes until the rice rises to the surface, then turn the heat down to a simmer.  Now, strategically place the artichoke hearts onto the top of the paella mixture.  DO NOT MIX!!!  Cook undisturbed for 10-14 more minutes (depending on your stove type).  

To create the famous crispy bottom of the paella, turn the heat up to high and let the rice crisp for about 2 minutes.  Yes, the rice will carmelize and turn a very dark brown color.

Take the paella pan off the heat onto a trivet or a cool spot on your stovetop.  Garnish the top with the asparagus, green beans, and pepper strips.  Cover with pan with tin foil, then a tea towel.  Let steam for 5 minutes.  Uncover, then serve with lemon wedges.

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