1/4 cup (2 fl. oz) of olive oil
4 cloves minced garlic
1 yellow onion, chopped
4 cups (32 fl. oz) vegetable broth
2 cups (16 oz) rice yellow saffron rice
3 medium tomatoes, skinned, seeded and chopped
1 green bell pepper, seeded and cut into thin strips
1 yellow bell pepper, seeded and cut into thin strips
1 cup mushrooms
1 cup (4 oz) green peas
1 cup corn
1 cup chick peas
1 tsp Lemon juice
Lemon wedges, to garnish
Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
Pour the rice into the paella pan and sauté for about 3 minutes. Add the bell peppers, mushrooms, and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas, corn, and chickpeas.
Add a few drops of lemon juice . Continue cooking until the liquid has been absorbed and the rice is tender.
Serve the paella straight from the pan, garnished with lemon wedges
(Sometimes I use artichoke hearts too. You can really use any veggies you like.)
Do you have Spanish or Mexican food you love to cook? I'm always looking for new recipes and ideas!!