Spanish Sunday Rice with Beyond Sausage & Vegetables
Paella has known as a typical dish from Valencia, and different stories and myths are behind this traditional food. Paella takes its name from a special wide, shallow pan used to cook the dish. This recipe is going to explain a rice dish, which is basically a paella. But it has known as” un arroz” in other regions of Spain like Madrid, Seville and Cantabria. Since Spanish used to eat rice on Sundays, we call this meal as Spanish Sunday Rice.
Ingredients
- 2 tablespoon of extra virgin olive oil
- 1/2 teaspoon of saffron threads
- 1 cup of round rice
- 3 cloves of garlic
- 1/2 an onion
- 1/2 red bell pepper
- 15 green beans
- 2 beyond sausages
- 1/2 cup precooked lima beans
- 1/2 cup canned tomato sauce
- 1/2 teaspoon sweet smoked paprika
- 2 1/2 cups vegetable broth
- sea salt
- black pepper
Instructions
- 1
Pour 2 tablespoon of extra virgin olive oil into a paella pan or a large sturdy skillet one which is over a medium-high heat.
- 2
After one minute, add 2 beyond sausages which are cut into ½ inch thick rounds. Mix them with the oil for 5minutes. Then transfer sausages into a bowl.
- 3
Use the same pan, and add in ½ an onion which is diced before, mix it continuously for 30 seconds.
- 4
Now itâs time to add ½ a red bell pepper which is diced, and combine with fried onion for 2minutes.
- 5
Grab 15 green beans and cut each one in half, add them to the pan and mix contiguously for 2minutes.
- 6
3 cloves of garlic, which are minced roughly, need to combine with the mixture.
- 7
After 30 seconds, add ½ teaspoon of sweet smoked Spanish paprika, sea salt, and freshly cracked black pepper. Mix everything together.
- 8
½ cup of canned tomato sauce, sea salt, and the sausages which are cooked before should be added to the pan.
- 9
After one minute, pour 2 ½ cups of vegetable broth, add in ½ cup of frozen lima bean, and pinch in ½ teaspoon of high quality saffron threads. Give them a gentle mix. The best way to infusing saffron into broth is letting it boil for one extra minute.
- 10
Sprinkle 1 cup of round rice around the pan and mix them gently. The rice would disrupt, if you mix them after this step. Give the pan quick shake from time to time, instead of mixing.
- 11
After around 8 minutes, lower the fire to a low-medium heat and let it simmer between 3-4 minutes once there is no broth left in the pan.
- 12
Heat the pan for 1-2 minutes over medium-high heat to create Socarrat, the famous layer of caramelized burnt rice underneath.
- 13
Remove the pan from the heat, and let the rice, which is covered with aluminum foil and a dish cloth, rest for 4-5 minutes, then uncover the pan and serve it.
Cook it from the original
This recipe comes from goldensaffron.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goldensaffron.com