Difficulty level: Easy
3 tablespoons of olive oil
4 cups of low salt vegetable stock
1 onion, finely chopped
1 teaspoon of saffron threads (or sub turmeric)
1 red capsicum chopped
4 cloves of garlic finely chopped
1 large tomato, chopped (or half a cup of canned tomatoes)
1 ½ cups arborio rice
1 teaspoon smoked paprika
½ teaspoon sweet paprika
½ teaspoon of salt
Fresh black pepper
1 cup of sliced green beans
1. Add the stock to a large pan on medium-high heat. Break up the saffron and add to the broth. Bring to a boil and lower the heat to a simmer and cook for 1 minute. Then lower the heat to keep the stock warm.
2. Add 2 tablespoons of oil to a large pan on a medium heat. Once heated add the capsicum and onion. Cook for 3-5 minutes until softened. Add the garlic and cook for 1 minute.
3. Add the tomatoes and paprika and cook for 1 minute.
4. Add the remaining tablespoon of oil and the rice to the pan. Stir constantly for 1 minute.
5. Slowly add the stock and salt and pepper. Do not stir from now on (because you will end up with a creamed rice). Turn up the heat and bring to a strong simmer and cook for 1 minute.
6. Turn down the heat to medium-low. Simmer for 15-20 minutes until rice is al dente.
7. Once the rice is almost done you need to listen for a snap, crackle and pop and a nutty smell. This is the crust forming on the bottom of the pan – it should take 1-2 minutes. If you smell burning, remove the pan immediately from the heat.
8. Take the pan off the heat and add the beans. Cover with foil and let rest for 8 minutes.
If you do not get a crust to form, don’t worry, your paella will still be delicious.