Cómo hacer una rica paella valenciana de verduras.
How to make Valencian vegetable paella.
#paelladeverdura #paellavalencina #paella #receta #recipe #Valencianvegetablepaella #vegetablepaella

la receta escrita en el blog; https://comosehace22.blogspot.com/2020/04/paella-de-verduras.html
INGREDIENTES

400 g de arroz
125 g de alcachofas
1 manojo de ajos tiernos
1 coliflor
125 g habas
125 g garrofó
1 manojo de espinacas
1 pimiento rojo
1 tomate
1 diente de ajo
1800 ml de caldo de verdura
Pimentón dulce
Sal
Azafrán
Aceite de oliva
INGREDIENTS
400 g of rice
125 g artichokes
1 bunch of young garlic
1 cauliflower
125 g beans
125 g locust bean
1 bunch of spinach
1 red pepper
1 tomato
1 clove garlic
1800 ml of vegetable broth
Paprika
Salt
Saffron
Olive oil

PREPARATION
First, the vegetables are cleaned and chopped; spinach, young garlic, cauliflower, pepper, and artichokes.
Once the artichokes are chopped until they are used, put them in a bowl with water and lemon so that they do not turn black.
Now we will prepare the paella.
If we make it with firewood or gas, we level it in the paellero. To help us see the level we add the olive oil and it should be in the center of the paella pan without heeling on either side.
If heeling we use wedges to level the paellero.
Next we heat the oil.
Once hot, add the cauliflower and season it.
We fry the vegetables until golden brown over medium-low heat.
It must fry well without burning, or that it is raw.
Once fried and browned, the cauliflower is removed from the paella.
Add the artichokes that we have cut into 4 quarters, and brown them.
Next we add the red pepper that we have cut into small strips. We fry well in the paella.
While the pepper is fried, cut the green beans and add them to the paella.
If you see that there is not enough space in the paella to fry, you can remove the artichokes and the pepper that is already fried so that there is room to fry the green beans well.
Once the green beans are fried, add the beans and sauté them well.
Next we add the chopped young garlic to the paella
We continue to sauté and add the garrofó.
When the carob bean is fried, add the clean and chopped spinach.
If the paella runs out of oil you can add more
Now is the time to add the chopped garlic to continue making the sauce.
We will add the chopped tomato along with the minced garlic.
We fry well.
Once the tomato is fried, now is the time to add the rice if you want to fry it. In the area where I live, the rice is poured at this time because the paella is richer, marking the rice a little with the sofrito.
But if you don't want to fry the rice, add the broth, let it boil, and then add the rice to cook. They are two different options but with good results
We have fried the rice and we add the sweet pepper and sauté.
Add the vegetable stock and raise the heat to the maximum.
When it starts to boil, we try and rectify the salt.
Now is the time to add saffron.
Add the vegetables that we had set aside.
Let it boil over high heat for about 10 minutes.
We lower the heat and let it continue cooking the rice until it completes its total cooking time.
Remember that the rice comes out at its point is 18 min of cooking. You must control the fire so that it does not stay dry before the time, nor hard.
In the final minutes the rice will make a noise that you can see in the video is the point to get the socarrat of a perfect paella.
After the time the rice will come out at its optimum point.