1cupbomba /paella ricepreferably with paella seasoning included
1 tsppaella seasoningonly needed if not already included in rice mixture
3 1/2cupsvegetable stock or water
Oil and other items
2tbspextra virgin olive oil
1tspfresh ground black pepper
1/4 cup finely chopped red onion
2/3cuppeasfresh or frozen
2/3 cupcorn kernelsfresh or frozen
2/3cupcooked kidney beans
1/2cuptempeh or baked tofu cubes
Assemble the ingredients.
Note: This step is only necessary if the seasoning is not already included in the rice.
In a small bowl sprinkle the paella seasoning over the rice and mix in thoroughly.
Cook the sliced carrots in a little water until slightly soft (boil or microwave)
Heat the olive oil in a large open paella style pan over medium heat.
Add the chopped onion and black pepper, and cook for 2 or 3 minutes.
Add the rice mixture and cook, stirring as needed, for another 2 minutes.
Add the prepared stock/water and vegetables, and bring to a boil, stirring once or twice.
Turn the heat down to a low setting. Cover and cook for about 25 minutes, until a thin crust forms on the bottom of the pan.
Remove the pan from the heat and let it stand, covered for about 10 minutes.
The paella is now ready to serve.
Serve (accompanied by a green leafy vegetable if desired).
We are fortunate to be able to get Paella Rice already seasoned with garlic, salt, onion, chili pepper, turmeric, paprika and saffron.
Saffron is the most important ingredient for getting the traditional paella flavor. Unfortunately saffron is quite expensive and some of the paella seasonings skimp on the quantity.
Be careful that the seasoning you use has adequate saffron ( read product reviews ).
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