Ingredients:
Half cauliflower · 200 gr. flat bean · 100 gr. of garrofo · 1 carrot · 100 gr. of mushrooms · 1 zucchini · 4 artichokes (if it's season) · 2 grated vine tomatoes 4 garlic cloves · 1 tablespoon of La Vera paprika 1 teaspoon of cumin · Olive oil · Salt · 400 gr. of rice · 1200 cl. vegetable broth (triple that of rice).
Preparation:
· This recipe is as easy as it is versatile because it can be cooked with any seasonal vegetables on hand, some good artichokes in winter, For example. Two of the ingredients that make the dish wholesome are cumin., that enhances the flavor of all vegetables, and a good vegetable broth with a touch of celery and a splash of soy.
· For a start, cut all the vegetables into small pieces so that they fit on the spoon with a little rice when eating it. Sauté them over very low heat in the paella with a splash of olive oil., starting with cauliflower and carrot (which are the hardest) and then adding the rest of the vegetables according to their hardness. once golden, add the fried tomato made with the two grated vine tomatoes and four sliced cloves of garlic (A jar of homemade fried tomato is also worth it). Season with paprika to taste, salt and cumin.
· The next step is to add the rice and fry it a little along with the vegetables, always on low heat. Next, pour the broth (three times the amount of rice we used), Boil over high heat for about seven or eight minutes and reduce the heat to low until all the liquid is absorbed.. At that moment we will have a wonderful and tasty vegetable paella.
· We can flavor the rice by adding a couple of branches of fresh rosemary during the last five minutes of boiling..
To set the mood in the kitchen while you prepare this vegetarian paella, you can play the good music of Nikki Hill and her “I got a man”.
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
