Of course, before you’ve eaten paella, but this happens to be her grandmother’s Melbourne restaurant Smith (Smith & Daughters) chef Shannon Martinez’s fifth-generation (maybe more) formula. If Spanish immigrants know that their descendants will make vegetarian paella with this favorite travel recipes, they may have other ideas. But non-vegetarians can add anything to the seafood – shrimp, sausage, squid, seasonal vegetables. Just cook separately and finally add paella.
1.25 liters (5 cups) of vegetable juice
1 large saffron line
60 ml (? cup) olive oil
1 medium-sized onion, chopped
? green pepper (sweet pepper), diced
? red pepper (sweet pepper), diced
1 teaspoon salt
2 tomatoes, canned or fresh, diced (if tomatoes, only use fresh ingredients)
3 cloves of garlic, broken
2 teaspoons sweet paprika
1 teaspoon smoked paprika
400 grams fried rice noodles or rice
185 grams of pods or pods
Cooked seasonal vegetables, such as spring asparagus and peas, winter pumpkins (pumpkin) and olives
Lemon, cut into wedges
Extra virgin olive oil
Sea salt tablets
Flat leaf parsley, roughly chopped
Put it in a medium sized pot and boil. Remove from heat and fall in saffron. Leave in for at least 5 minutes. You will see the stock turn yellow.
Heat the oil in a 30 cm or larger seafood rice cooker or heat-resistant casserole dish. Add onions, peppers and salt and occasionally stir about 15 minutes until the vegetables are very soft and almost cheese. Add tomatoes and garlic, cook for another 15 minutes, or until the sauce becomes thicker.
Stir in chili powder and add rice, beans and sauce. Cook for 1-2 minutes, or until the rice begins to become translucent.
Preheat the oven to 150 ° C.
Pour the rice soup over the rice and raise the temperature. Stir to ensure the rice is evenly distributed in the pan and simmer for 5 minutes. Do not be excited.
Transfer the paella to the oven for 12-15 minutes until the liquid is absorbed. Remove from oven and stir well seasoned vegetables. Cover with a clean tea towel, set aside for 5 minutes.