- 4 Cups rice, round grain variety (Bomba, Bahia, Senia).
- 7 Oz green beans.
- 1/2 Red pepper.
- 1/2 Green pepper.
- 1 Carrot.
- 1 Small zucchini.
- 1 Garlic clove.
- 12 Asparagus.
- 1 Ripe tomato.
- 4 Oz small butter beans
- 2 Oz fine peas.
- 1/3 Cup extra virgin olive oil.
- Vegetable stock.
- 1/2 Tablespoon sweet paprika.
Chop peppers, carrots, green beans, asparagus and zucchini into julienne strips. Before you cut the zucchini, remove the inner core where the seeds are and reserve for later use in another recipe (creams, soups, stews, etc). Set aside
Grate tomatoes and set aside.
Heat the olive oil in a Polished steel Magefesa paella pan. Add peppers, carrots and green beans. Season with salt and pepper and sauté for a few minutes. Stir in asparagus and zucchini and continue cooking
Add finely chopped garlic. Cook for a couple of minutes over low heat.
Incorporate grated tomato, paprika and cook for about 5 minutes, stirring to collect the sofrito ingredients in the pan.
Distribute the rice evenly all over the pan and cook until the grain is translucent. Cover with the hot vegetable stock.
Wrap saffron threads in aluminum foil and toast lightly over a flame or inside a frying pan. Crush in a mortar with a little hot broth and then add it to the pan.
Sprinkle peas and beans, rectify seasoning and cook for 5 minutes over high heat.