Paella
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Hailing from the Valencia region, Paella is a real treat when you use the right varieties of rice, which absorb liquid well. Paella can be made with meat instead of seafood.
Ingredients for 6 people
3 dl bomba rice (if you can’t eat it, use porridge rice) 300g chorizo sausage 1 large onion 3 cloves of garlic 1 tbsp.2 carrots 1 bell pepper 2 handfuls of kalamata olives 2 dl of pureed tomatoes 3 dl of white wine 6 dl of vegetable broth (e.g. 1 pinch of saffron 1 dl olive oil 1 sprig of rosemary salt pepper
Tip. This means you can add anything you like to eat. Paella Valenciana (pictured) with chicken, crab and mussels.
Peel and chop the onion + garlic. Take your biggest pan and start browning them in olive oil.
Cream and dice the chorizo sausage and carrots. Toss in pan with rosemary sprigs. Bring to the boil.
Add the wine to the pan and bring to the boil. Add my chopped tomatoes and rice. Keep stirring the rice all the time and sing Eviva Spain.
When the song is over and the paella starts to dry, add half of the vegetable stock and stir in and when it dries, add the stock.
Cut a few thin rings from the pepper for decoration and dice the rest. When the rice is barely cooked (and the paella is still dripping), stir in the diced peppers and olives. Stir the saffron into the rice and see how wonderful the rice turns out.
Sprinkle a generous amount of olive oil over the rice. Stir and smooth the surface of the paella. Remove from the heat but allow the paella to rest on the plate for a few minutes.
Finish the paella with the pepper rings, olives and rosemary sprigs and put it in the pan to cook.
bomba rice chorizo Spain Other meat
