Pia’s Paella
admin
March 26, 2024
Reviews
Ingredients:
Adjust Servings
| 1tbsp oil | |
| 1tsp achuete | |
| 2tsp kasubha | |
| 2tbsp paprika | |
| 1tbsp turmeric | |
| 3cups dinorado rice | |
| 1/2 kalabasa half cut into cubes, and a few pieces cut lengthwise | |
| 1cup sitaw, cut into sections | |
| 1cup eggplant, cut into rounds | |
| 1cup cooked beans, any variety, garbanzos are best for this recipe | |
| 1cup tomato, diced | |
| 1/2 head of garlic , chopped | |
| 1 onion, diced | |
| 1 peachay or any leafy green |
Vegetable broth
| • Peelings and scraps of the vegetables you will use in the recipe- peelings of kalabasa, eggplant and any other peels you have on hand | |
| 1 onion, sliced i half | |
| 1pc bay leaf | |
| salt and pepper to taste |
Directions
1.
Vegetable broth
Put all the vegetables and bay leaf in a pot with 6 cups of water and boil for at least 15 minutes. Set aside. The longer it boils, the more flavour it will render.
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2.
Paella
In a pan, heat up the oil. Add the achuete until the oil is coloured.
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3.
Remove the achuete seeds.
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4.
Add the garlic, onions, tomatoes, paprika , bay leaf and turmeric and sauté till the onions become transparent.
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5.
Add the rice and coat it in the spice mixture well. Season with salt.
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6.
Slowly add the broth, cup by cup, never letting the rice dry out. Cover with foil or a lid.
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7.
After around 10 minutes, add the kalabasa, sitaw and eggplant, as these take longer to cook. Make sure the paella is covered after adding each vegetable.
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8.
Keep adding broth if it starts to dry out. Add the beans and incorporate into the mixture.
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9.
Add the leafy greens last as these cook very quickly. Cover the paella.
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10.
Create a design on top using the vegetables if you wish. Try not to touch the paella in the last few minutes of cooking, so everything combines well.
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11.
Let it steam for about 10 minus more or until the rice is cooked. Dinorado rice will cook quicker than paella rice.
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12.
Serve direct from the pan.
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