Ingredients
- 1 tbsp oil | 1 yellow pepper
- cut into strips | 1 green pepper
- cut into strips | 6 asparagus spears
- tough ends trimmed | 5 medium white mushrooms | 220g short-grain rice (e.g. arborio) | 750ml vegetable stock | Pinch of saffron strands (or 1/2 tsp turmeric or smoked paprika) | Black pepper | 6 cherry tomatoes
- halved | 10 black olives | 1tbsp extra virgin olive oil | 1 lemon
- cut into wedges | Small bunch fresh parsley
- chopped
Instructions
- Heat the oil in a frying pan
- and add the peppers
- asparagus and mushrooms. Cook over a high heat for a couple of minutes
- until very slightly charred. Remove from the pan
- and set aside.
- In a large bowl
- combine the vegetable stock with the saffron (or turmeric or paprika
- if you don’t have saffron). Season with plenty of black pepper
- and mix well. Add the short-grain rice to the same frying pan you used previously. Pour over the stock
- making sure that the rice remains in an even layer at the bottom of the pan.
- Place the cooked vegetables on top
- as well as the halved cherry tomatoes and black olives. At this point you can make a pattern with the vegetables
- or just throw them on.
- Cover the pan
- turn the heat down fairly low
- and bring to a gentle simmer.
- Cook
- without stirring
- for around 20 minutes
- until the rice is just cooked.
- Remove the lid
- and turn the heat up for a couple more minutes until any excess liquid has evaporated
- and the rice at the bottom of the pan is slightly crispy.
- Serve immediately
- drizzled with extra virgin olive oil
- and garnished with fresh parsley and wedges of lemon.
By using a Circulon frying pan, you'll be able to cook a delicious and evenly cooked paella with ease. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will leave your guests impressed.