“Salmorreta”: ñora pepper, garlic, parsley and tomato shaked.
Hands on cooking this Vegetable paella recipe !
Wash and cut the vegetables into tiny pieces. Prepare the “salmorreta”: mix pepper, garlic, parsley and tomato until getting an homogeneous puree Level the paella pan with the oil and start heating Add red pepper and reserve before fried Saute all the vegetables, the order is based on their hardness: the thickest first. Once the vegetables are sautéed, we separate them to the extremes where the fire is not heating and add the salmorreta. Add crushed “ñora” pepper to the center of the paella and saute during 3 minutes at low temperature Add the “salmorreta” and raise the fire level a bit until the tomato reaches a dark color. Mix all the vegetables on the sauteed “salmorreta” Put the rice and for 3 minutes we remove all the ingredients of the paella. Take care the rice does not stick to it. Add water and distribute the rice in the Paella pan. Matter that it is well distributed Increase fire level to the maximum, during 5-7 minutes Sprinkle the saffron and distribute it. Mind that rice in Valencia is cooked between 15 and 18 minutes, but it vary on many factors: the rice variety, the height above the sea level, the ambient humidity, and the streght of the fire we are using When water has boiled 7 minutes, slow down the power of fire, to had a margin to finish the coction with the rice totally dried. We put he spinach in finishing, so they cook with residual heat in a few time
This is a tasty vegan option. Agriculture in Valencian fields are famous by his orange trees, rice and vegetables
Ruzafa market, fresh vegetables used in our Vegetable Paella recipe