Sharing paella

Method

1. Boil the kettle. Crumble the stock cube into a jug with the saffron, add 900 ml of boiling water and leave it to steep.
2. Chop the onion finely, deseed the red pepper and cut it into strips, and slice the garlic. Trim and halve the green beans, and drain and quarter the artichoke hearts.
3. Warm the olive oil in a wide, shallow pan over a medium heat. Cook the onion and red pepper with a pinch of salt for 8 minutes, stirring, until soft and lightly golden, adding the garlic for the last minute.
4. Stir the paella rice through for 1 minute, until the grains turn glossy. Pour in the saffron stock, stir once to level the rice and bring to the boil.
5. Reduce the heat to medium-low and simmer for 12 minutes without stirring.
6. Push the green beans and artichoke hearts down into the rice and cook for 8 minutes more, still without stirring, until the rice is tender and the liquid has gone. If it dries out before the rice is cooked, add a splash of hot water.
7. Take the pan off the heat, cover it with a clean tea towel and leave it to rest for 5 minutes. Cut the lemon into wedges, tuck them around the edge and carry the pan to the table.

Tip Paella rice, or bomba, absorbs a lot of stock without going mushy. Risotto rice is a poor stand-in, and short-grain is better than long.

Photo made with AI.

From Nosha · nosha.app