Paella

Difficulty: What's more difficult
Grade: 9
Duration: 45 min
Number of people: 3
Notes: From Plenty by Ottolenghi (p. 80). Very tasty, but quite a bit of work!

Ingredients:

• 2 tbsp olive oil
• 1/2 spanish onion, finely chopped — gewoon ui
• 1 small capsicum, cut into strips (I used 3 jarred peppers instead) — gewone paprika
• 1/2 fennel bulb, cut unto strips - venkel, wij doen altijd minder of skippen het
• 2 garlic cloves, crushed
• 2 bay leaves
• 1/4 tsp smoked paprika
• 1/2 tsp ground tumeric
• 1/4 tsp cayenne pepper
• 150g aborio rice (or Calasparra) —> paella rijst: https://www.ah.nl/producten/product/wi525396/ah-paella-rijst
• 100mL good-quality medium sherry
• 1 tsp saffron threads — gewoon een beetje (anders erg duur)
• 450mL boiling vegetable stock —> 1 bouillonblokje
• 200g shelled broad beans —> tuinbonen of veldbonen uit de diepvries
• 12 mini plum tomatoes, halved
• 5 small grilled artichokes in oil from a jar, quartered
• 15 pitted kalamata olives, halved —> wel echt deze olijven
• 2 tbsp chopped parsley
• 4 lemon wedges
• salt

Instructions:

1. Fry onion for 5 minutes in olive oil over a medium heat. Add the paprikas and fennel and fry for a further few minutes until soft and golden. Add the garlic and cook for a couple more minutes.
2. Add bay leaves and spices stirring well. Add the rice and cook for 2 minutes. De-glaze the pan with sherry and then add the saffron along with the stock. Season and then simmer gently for about 20 minutes until the liquid is absorbed and rice is tender.
3. When the rice is cooked add the skinned broad beans, tomatoes, artichokes and olives (and jarred peppers if using them). Place the lid on and allow to sit for 5 minutes.
4. Take the lid off, squeeze over the lemon juice and sprinkle the parsley and serve.

Source: PLENTY - Ottolenghi

#various