Arroz viudo espagnol

Ingrédients

• 4 cloves garlic
• 1/2 zucchini
• 1/2 red bell pepper
• 1/2 onion
• 15 fresh green beans
• 1/3 cup extra virgin olive oil 80 ml
• 1/2 green bell pepper
• 1 tomato
• 1 cup round rice 180 grams
• 1/4 cup frozen peas 34 grams
• 1 cup fresh broccoli 71 grams
• 1 1/2 tbsp freshly chopped thyme 1.2 grams
• sea salt & black pepper
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 3 cups vegetable broth 705 ml
• 1/4 tsp saffron threads .17 grams

Préparation

1. 1

   Cut half of the onion, chop one half of red & one half of green bell pepper into thin strips, about 2 inches (5.08 cm) long. Chop one half of zucchini into half-shaped moons with the thickness of 1/4 inch (.635 cm). Roughly chop 1 tomato, choose 15 fresh green bees, cut the ends and into halves. Reserve 1 cup of fresh broccoli.

2. 2

   After heating a large frying pan over medium-high heat, add in about 80 ml (1/3 cup) olive oil. Add in all the cut vegetables after 1 minute and mix them with the olive oil.

3. 3

   When the onion and zucchini are translucent, and all the vegetables are tender, include 1tsp sweet smoked paprika, 1/4 tsp Golden Saffron threads, and sea salt and black pepper for seasoning, mixing well to combine.

4. 4

   Mix in 1 cup round rice with one-half tablespoons chopped thyme, and then 1/4 cup frozen peas and add in 3 cups vegetable broth, giving it one last stir before simmering on medium-high heat.

5. 5

   When you can see a lot of the broth has been absorbed into the rice (after about 10 min), lower the flame to a lower-medium heat until all of the broth has been absorbed into the rice (let it simmer for another 3 or 5 min).

6. 6

   Take the pan off the heat, cover it with a dishcloth and let it rest for a few minutes; remove the dishcloth and serve immediately!