Murcian Style Vegetable Paella

Method10 steps

1. 1

   Step 1: Wash the vegetables and parsley (1 tbsp). Dice the mushrooms (1 cup), peel and dice the tomatoes (2), cut the red pepper into thin strips and the green beans (2 cups) and asparagus (1 bunch) into 1-inch pieces. Quarter the four artichoke hearts, peel the two garlic cloves and chop the parsley.

   Uses 1 cup mushrooms, diced · 2 ripe tomatoes, peeled and diced · 1 sweet red pepper, in thin strips · 2 cups green beans, cut into 1-inch pieces · 1 bunch asparagus, cut into 1-inch pieces · 4 artichoke hearts, quartered · 2 cloves garlic, peeled · 1 tbsp fresh parsley, chopped

2. 2

   Step 2: Heat the two tablespoons olive oil in a wide, shallow paella pan or the largest wide skillet available. Cook the prepared mushrooms until softened and browned, then lift them out with a slotted spoon and reserve them with their juices. Leave the oil in the pan.

   Uses 2 tbsp extra virgin olive oil · All one cup prepared mushrooms

3. 3

   Step 3: Fry the prepared garlic cloves in the remaining pan oil until browned and tender. Lift them into a mortar and take the pan off the heat while you mash the garlic with all the prepared parsley and the half teaspoon saffron threads.

   Uses The oil left after lifting the mushrooms · Both prepared garlic cloves · All one tablespoon prepared parsley · ½ tsp saffron threads

4. 4

   Step 4: Return the pan to the heat. Add the prepared tomatoes, red pepper, green beans, asparagus and artichoke hearts to the remaining hot oil and sauté, stirring, for 2 minutes.

   Sauté the vegetables · 2 minUses The oil left after lifting the garlic · All two diced tomatoes · All strips from the one sweet red pepper · All two cups cut green beans · All cut asparagus from the one bunch · All four quartered artichoke hearts

5. 5

   Step 5: Return the reserved mushrooms and their juices to the pan, add the garlic-parsley-saffron paste and pour in 1 cup from the vegetable-stock supply. Season to taste with salt, then simmer gently over low heat for 20 minutes.

   Simmer the vegetable base · 20 minUses Sautéed vegetables · All mushrooms and juices reserved from the one-cup mushroom supply · All mashed paste, excluding the pan oil left in the skillet · 1 cup vegetable stock for the vegetable simmer · Salt, to taste

6. 6

   Step 6: Add the two cups dry paella rice and the remaining four cups vegetable stock. Stir once to combine and spread the rice evenly, then bring to a boil.

   Uses Simmered vegetable base · 2 cups dry Spanish short-grain paella rice, such as Bomba or Calasparra · Remaining 4 cups vegetable stock for rice cooking

7. 7

   Step 7: As soon as the liquid boils, reduce the heat to low and cook without stirring for about 15–20 minutes, checking from 15 minutes. Finish when the rice is al dente and the liquid has been absorbed.

   Cook the rice without stirring · 15 minUses Rice, stock and vegetable mixture

8. 8

   Step 8: Take the finished rice off the heat. Cover the pan with a clean kitchen towel and let it rest for 5 minutes.

   Rest off heat · 5 minUses Cooked vegetable paella

9. 9

   Step 9: Remove the towel completely before returning the pan to high heat. Listen as remaining bottom moisture evaporates. Once the rice starts to sizzle, let the bottom caramelize for about 30 seconds, watching closely. Remove the pan immediately if it smells burnt.

   Form the socarrat · 1 minUses Rested vegetable paella

10. 10

    Step 10: Remove the pan from the heat and serve immediately in four portions, including the crisp rice crust from the bottom.

    Uses Vegetable paella with socarrat