As I already shared with you in the past, when I was a kid, I loved spending time at my grandparent’s farm. So today I will come back there with this amazing & healthy paella recipe!
They had a small house in a village near the sea where they grew all kinds of fruits, vegetables, and flowers around it. I used to run around the fields, sometimes with my grandpa behind me reminding me not to walk over this or that!
I typically went there during the weekends, and one of the things I liked the most was entering the house through the patio, smelling in the air the lemon tree next to the front door and my grandma’s famous Paella! I loved it! All of it, especially the cooking process.
We used to have our own ritual. I helped her in the kitchen to clean out the vegetables, and she would ask me to taste it before serving, just in case it “it wasn’t good enough,” she used to say, drawing a smile on her face discreetly.
I really missed those times and her Paella recipe!
So a couple of months ago, I tried to emulate her famous dish in my own language. I went to the local farmers market, grabbed some veggies, and, even though I don’t have the Spanish Paella (the name of the actual pan), and it had no meat, like the traditional ones, it “was good enough”!
Since then, I’ve done it again a couple of times. It’s not quite the same without my grandma and our liturgics, but every time I prepare it, I feel I can smell the fresh-squeezed lemons of my grandparent’s farm!
I hope you like it! You can also do this healthy recipe!
- paella pan
- 1 1/4 cup rounded brown rice
- 27 oz fl vegetable stock
- 7 oz portobello mushrooms
- 6 artichokes hearts
- 3.5 oz green beans cleaned adn cut bite size
- 3 tbsp tomato sauce
- 1/2 red bell pepper diced
- 1/2 green pepper diced
- 1/2 onion thinsly sliced
- 1 garlic clove minced
- 1 pinch saffron
- Heat the broth in a pot. It is essential to incorporate the broth hot so as not to cut the rice cooking.
- Cut the onion and peppers into small dices, chop the garlic, clean the mushrooms and green beans.
- Cut the tips of the green beans and cut them into pieces of about a couple of inches. Depending on the size of the portobello, you can leave them without cutting. Prepare the artichoke hearts and have them handy.
- Put to heat the paella or pan in the biggest fire. Once hot, add some Extra Virgin Olive Oil and sauté the onion. When translucid, add the rest of the vegetables (except the artichoke hearts) and the chopped garlic. Sauté for about 5 minutes.
- Add the tomato and stir. After a couple of minutes, when there is no liquid left from the tomato, add the rice and continue to stir well for a couple of minutes more.
- Add the hot broth, artichoke hearts, saffron, and sweet paprika. Stir a little and let cook about 20 minutes or until there is no broth.
- During the cooking process, we should not stir the rice. To control the rice, it is only necessary to stir the paella from time to time. If you cook the paella on the stove, it’s possible that the heat does not reach the edges of the paella (especially if the stoves are small), and the rice on the sides may be raw. If this is the case, you will have to skip the rules. Bring the rice from the sides to the center a couple of times during the cooking process.
- When there is no broth left and the rice is ready, turn off the heat and enjoy!