Spring is rushing through the door and its a perfect time to enjoy the outdoors with friends and family! This Paella recipe along with our Mango Gazpacho goes well with Fish and other light options. Make sure you choose a large shallow skillet, big enough to accommodate the rice and the vegetables!
Servings 10 each, large
- 3 tbsp olive oil
- 1/2 medium yellow onion chopped
- 1 small red bell pepper cut into strips
- 1 small yellow pepper cut into strips
- 1/2 small fennel bulb cut into strips, or small dice
- 2 cloves garlic minced
- 2 each bay leaves
- 1/4 tsp smoked paprika
- 1/2 tsp turmeric ground
- 1/4 tsp cayenne pepper
- 1 cup brown rice
- 1 tsp saffron threads
- 1 pinch salt
- 2 cups vegetable stock warm
- 3/4 cup cannellini beans cooked
- 10-12 each grape tomatoes halved
- 5 small artichokes drained and quartered,organic, canned
- 10 each pitted kalamata olives halved
- 8 each lemons
- 2 large avocado * optional
- 1 cup green beans
Heat up the olive oil in a large shallow skillet, and gently cook the onions for about 5 minutes.
Add the bell peppers and fennel and continue to cook on medium heat for about 5-6 minutes, or until soft and golden.
Add the garlic and cook for 1 more minute.
Add the bay leaves, paprika, turmeric, and cayenne to the vegetables and stir well.
Add the rice and stir thoroughly for 2 minutes before adding the wine and saffron.
Boil down for a minute, then add the boiling vegetable stock and a pinch of salt.
Reduce the heat and simmer very gently for about 20 minutes, or until most of the liquid has been absorbed by the rice.
*Do not cover the pan and don't stir the rice during the cooking.
Once the rice is cooked, remove the paella pan from the heat.
Taste and add more salt if needed (without stirring the rice and vegetables much).
Scatter the tomatoes, artichokes, and beans over the rice and cover the pan tightly with foil.
Leave to rest for 10 minutes.
Take off the foil and scatter the olives on top of the paella and sprinkle with parsley. Serve with fresh Avocado & Lime wedges.