Summary

Ingredients

• 400 g rice, Spanish
• 6 tablespoon olive oil
• 800 ml vegetable stock
• 1 bay leaf
• 1 g saffron threads
• 250 g red pepper (s)
• 250 g reen pepper (s)
• 400 g tomato (s)
• 100 g onion (s)
• 5 clove (s) garlic
• 200 g beans, reen
• 150 g leeks
• 150 g carrot (s)
• 1 tablespoon paprika powder, noble sweet
• salt and pepper
• 100 g olives, black
• Vegetable broth, as needed

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Instructions

1. Heat 3 tablespoons of olive oil in a saucepan, pour in the rice and fry for 3 minutes while stirring. Pour in the vegetable stock. Add the bay leaf and the saffron threads grated between your fingers and cook the rice in a closed saucepan for about 10 minutes until it is half cooked.
2. Bake the peppers in a preheated oven at 220 ° until the skin blisters. Take it out and let it sweat in a plastic bag. Skin the pods, remove the seeds and partitions and cut the pulp into 1.5 cm pieces.
3. Blanch the tomatoes, peel them, remove the stem and seeds and dice the pulp. Peel and finely chop onions and garlic. Wash and clean the beans and leek, cut the beans into 3 cm pieces and the leek into 1.5 cm wide rings. Peel the carrots and cut into thin, 4 cm long sticks.
4. Heat the remaining oil in a paella pan. Briefly sweat the onion and garlic cubes in it for 5 minutes. Fry the beans, leek and carrots for 5 minutes and season with salt and pepper. Put the half-cooked rice in the pan with the vegetables, mix everything well and cook over medium heat for about 15 minutes.
5. After 10 minutes add the pepper and tomato pieces.
6. If the rice gets too dry, add some vegetable stock. Finally mix in the olives. Arrange the paella on preheated plates and serve.