Catalan Smoky Paella
with Artichokes, Peas and Olives
A dish full of texture and flavour, this recipes will blow you away! Tender rice and crisp veggies are the key to this luscious dish, you wont believe how easy and delicious this classic dish is to put together.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
56 g
Oignon rouge
190 g
Poivron orange
170 g
Tomates raisins
10 g
Persil
1 pièce(s)
Concentré de bouillon de légumes
¾ tasse(s)
Riz arborio
1 cc
Paprika fumé
(Contient Soya)
1 cc
Poudre d'ail
1 boîte(s)
Cœur d'artichaut
30 g
Olives mélangées
(Contient Sulfites)
1 cs
Vinaigre de xérès
(Contient Sulfites)
⅔ tasse(s)
Petits pois
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Core and cut the bell pepper into thin strips. Drain and rinse the artichoke hearts. Pat them dry with paper towels, then cut into quarters.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the bell peppers and onions. Cook, stirring occasionally, until the onions soften, 4-5 min. Season with salt and pepper.
Reduce the heat to medium. Add the rice, 1 tbsp sherry vinegar, smoked paprika and garlic powder to the pan. Stir until combined.
Add the artichokes, tomatoes, broth concentrate and 2 1/2 cups water to the pan. Cover with a lid and cook, stirring occasionally, until all the liquid is absorbed and the rice is tender, 25-28 min.
Meanwhile, roughly chop the parsley and olives.
Stir the olives, peas and half the parsley into the paella. Season with salt and pepper. Divide the paella between bowls. Sprinkle with the remaining parsley.