How to make broad bean and pea paella recipe

Posted by: Newswalle

Eat a lot of rice. The paella is a popular and makes a snack of life with children picking and scratching of paella rice on the table. In our house, paella vary widely throughout the year, depending on what is readily available. With tomatoes or peppers, or without. Some pork, some chicken, fish, shrimp and more.

My butcher gave me a bag of pork bones on the weekend to do the action and had some beautiful looking beans and peas in the grocery store, so that the direction, it did – and it was nice too.

(Serves 4)
5 saffron threads
Pig 750 ml chicken or vegetable stock, hot
200 grams of peeled beans
150g shelled peas
1 large onion, finely chopped
2 or 3 cloves garlic, finely chopped
4 thin slices of bacon or pancetta, chopped (optional)
2 tablespoons extra virgin olive oil
1/2 teaspoon paprika pepper
300 g round grain rice paella, as Calasparra or pump
1 pinch of fine sea salt
1 large sprig of rosemary

Toast the saffron in a dry pan for a few seconds on medium heat, then pour in the hot broth and reserve.

Bring to a boil a pot of water. Look in the beans, bring them back to a boil and cook 2 minutes. Drain, then pop the beans out of the shell, so that small delicate unpeeled.

Heat the oil in a paella pan or shallow flameproof casserole dish over medium heat. Add the onion, garlic and sweat for 8-10 minutes, certainly not to catch something, but sweats, until golden and completely soft. Add bacon (if using) and continue to fry for 1-2 minutes, until lightly colored.

To combine Pour peas and beans to the pan and stir, then add rice and chili peppers and cook for 1 more minute. Then add the rice, stirring to coat with the spice mixture and onions.

Pour, if desired, and bring the hot broth of saffron, a little salt to a boil. Gently shake the pan to distribute evenly rice and vegetable bed between her. From now on, do not try to mix the rice and the fabulous crust below (Socarrat) is dismantled.

Reduce heat slightly, add the rosemary sprig and simmer for 5 minutes. Then reduce the heat and simmer gently for about 15 minutes, until all the liquid is absorbed and rice is tender, but still with a little bite.

Pan from the heat, cover with lid or a large, clean kitchen towel and let stand for 5 minutes before serving.

Claire Thomson • Follow us on Twitter or more recipes