by Gautam Narayan
Serves 2 – 4
What makes a great Paella? In Spain, Paella is a dish that awakens passions – Spaniards take pride in their national dish! They believe a great Paella has three requirements:
1. A short grain rice, preferably Spanish, sold under the geographic indication of Calasparra. 2. The pan – shallow, with a wide surface area so the liquid cooks off quickly, leaving a thin crust at the bottom called “socarrat”. 3. High quality saffron – it defines the colour, flavour and aroma of a Paella.
Photo supplied by Gautam Narayan
Ingredients
100 ml olive oil
salt to taste
1 onion, chopped
3-4 garlic cloves, chopped
generous pinch saffron
1/2 cup green beans, sliced
1/2 cup broad beans, shelled
1 medium carrot, sliced thick
1 tsp Spanish paprika
1 tsp smoked paprika
200 g calasparra rice
1/2 cup tomatoes, chopped
3 artichoke hearts, quartered
600 ml veggie stock, plus some
1 sprig of rosemary
2 sprigs of parsley, finely chopped
lemon wedges, to serve (optional)
Method
1. Use a wide paella pan. Heat pan over medium heat and add olive oil and salt. Add onion and sauté for a few minutes until light golden. Add beans, carrots and garlic. Sauté for a minute or two.
2. Add rice and sauté lightly for a minute.
3. Add Spanish and smoked paprika, saffron and tomatoes. Cook for 3 minutes and then add the stock. Gently stir to mix and allow to cook for 10 to 15 minutes.
4. Add parsley, rosemary, artichokes and broad beans.
5. Lower heat, taste for seasoning, give it a final stir and leave to cook for a further 5 minutes – without stirring so it forms a thin crust at the bottom but not get burnt. The rice needs to be cooked al denté. Add more stock if required.
6. Remove from heat, rest for 5 minutes before serving.
7. Serve immediately with lemon wedges.
