2 tbsp: olive oil
2: medium onions, sliced
4: cloves garlic, chopped
1: green pepper, cored and diced
1: red pepper, cored and diced
1: cup of frozen peas
2: tomatoes, chopped
1: tsp paprika
a good pinch: of saffron threads dissolved in 500ml: vegetable stock
200gm: paella rice
ground black pepper
chopped parsley, optional, as much as you like
1. Heat the oil in a paella pan or large non-stick frying
pan. Add the onions and garlic, cover and cook for
about 5 minutes until soft. Then add the peppers and
peas, stir in, cover again and cook for a few more
2. Make a well in the centre, put the tomatoes in the
well and the paprika on top.
3. Stir in the rice to coat well so it forms an even layer,
then add 400ml stock and the saffron and soaking
water. Simmer vigorously for 10 minutes then
reduce the heat to a slow simmer. Cook for about
ten minutes – if the dish looks very dry before the
rice has cooked completely then add the rest of the
stock, bearing in mind it shouldn’t be at all soupy.
4. Season with pepper and stir.
5. Stir in the parsley a few minutes before it has
finished cooking, if you want to use it, then serve hot.
It’s also pretty nice cold and should keep for a few
days in the fridge.
Nick has lived and worked in Andalucia for over 20 years. He and his partner, Julie Evans, have travelled extensively and dug deep into the history and culture, producing authoritative articles on all aspects of the region. Nick has written four books about Andalucia and writes articles for other websites and blogs.
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