Preparation

Today we bring you a recipe to make a rich vegetable paella. Now that the heat has arrived and the days are longer and sunny, the truth is that you want to prepare this type of dishes to enjoy with family and friends.

To prepare the paella you will need a paella, which is not peller (the term paella is badly used when referring to the container in which the rice is cooked when we make a Valencian paella.) The correct term is paella. Both for the plate and for the utensil. In Valencia, a paella pan is the special gas stove to cook the paella, which consists of a tube made up of several concentric rings to be used according to the size of the paella, not a pan or a pot, but a authentic paella It is important, because otherwise you will not get the proper texture of the paella, rather you will have an Italian type rice (risotto) A paella is a very economical and worthwhile tool to have. You end up paying off in a short time.

Once you have the paella, it is also important that you use the appropriate type of rice. To make a paella we must use a medium grain rice. Long-grain or basmati-type rice is not the most suitable. I recommend using rice pump, because it absorbs flavors very well and is easier to control to obtain its optimum cooking point and prevent it from happening to us.

Another very important aspect in this type of recipes is that they have a good background. It is important to use a vegetable broth that is very tasty. If you have time you can prepare a homemade vegetable stock, otherwise it is worth buying a good stock of organic vegetables. Keep in mind that if the broth already has salt, it will not be necessary to add it to the rice.

Clarified these technical points, you already have everything to get you a first class rice. From here, everyone can add the vegetables they prefer. In any case, remember that paella is an excellent recipe for use. This means that it is a phenomenal recipe to use all those vegetables that you have forgotten in the fridge and that run the risk of spoiling if we do not use them soon.

Elaboration:

We put to heat the broth in a pot. It is important to incorporate the already hot broth so as not to cut the cooking of the rice.

Cut the cauliflower florets into small pieces, peel the artichokes and cut them into pieces. We leave the hearts of alcahofa at hand.

Cut the onion, carrot, pepper, leeks and zucchini into cubes, chop the garlic.

We put to heat the paella in the biggest fire. Once hot, add a little Betis olive oil and sauté the onion. When it takes color, add the rest of the vegetables (except the artichoke hearts) and the chopped garlic. Let sauté the vegetable for about 5 minutes.

Add the tomato and when you have lost the water, add the rice and sauté well.

Now add the hot broth, the artichoke hearts, the saffron and the spicy paprika. Stir a little and let cook for 20 minutes or until there is no more broth.

During cooking, we should not remove the rice. To control the rice, it is only necessary to stir the paella from time to time. If you cook the paella in the kitchen, it is possible that the heat does not reach the edges of the paella (especially if the stoves are small) and it is possible that the rice on the sides is raw. If this is the case, the rules will be skipped and, a couple of times during cooking, bring the rice from the sides towards the center.

When there is no more soup and the rice is at its point, we extinguish the fire and serve.