Paella, a rice dish often made with seafood, is perhaps one of the most well-known Spanish dishes. It is typically served family style, in a special pan that it is cooked in. While in Barcelona, we tried a few vegetarian versions. In the Barceloneta neighborhood by the beach, we ordered a carrot and red pepper paella. But I think my favorite was one made at a little stall in the back of the bustling Boqueria market off Las Ramblas that had a medley of peas. The rice in paella is traditionally turned a golden yellow using saffron, but I opted for a more readily available and affordable spice, turmeric.
In a pot bring the broth to a boil, then add the rice & simmer, covered, for about 20 min, until the broth has been absorbed & the rice is cooked. Taste the rice & if it’s too al dente, simmer a couple more min with an extra splash of broth.
When the rice is done, stir in:
In a separate pan, sauté
Spread the rice mixture out on a platter & sprinkle with fresh chopped flat-leaf Parsley. Season with salt & pepper.
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