Try serving your paella with a large dollop of very garlicky aioli and some finely chopped parsley. Vary your vegetables to suit the seasons, but remember to add quick-cooking vegetables later.
|¼ cup||Olive oil|
|1 pinch||Saffron threads|
|2 cups||Arborio rice (Main)|
|400 g||Chopped tomatoes (Main)|
|1 ½ Ltr||Vegetable stock|
|125 g||Green beans|
AdvertisementAdvertise with NZME.
- Place the saffron in 3 tablespoons of warm water and set aside.
- In a large frying pan, heat the oil and fry the sliced onion, crushed garlic, chopped capsicums and eggplant for about 5 minutes, stirring occasionally. Sprinkle in the paprika and salt and stir again.
- Mix in the rice, then pour in the heated stock, tomatoes, saffron, mushrooms and beans.
- Bring to the boil then simmer for 20 minutes on a low heat until the rice is just tender to the bite, stirring occasionally.