Sunny Paella

1. Stage

Paella is all about rice and saffron!

2. Stage

You can add any seasonal vegetables you like. We'll take sweet bell peppers, frozen green peas, onions, a couple of garlic cloves, lemon juice, basil, and parsley.

3. Stage

Rice Mistral Indica rinse in cold running water until transparent.

4. Stage

A large pinch of saffron, brewed in hot water. By the way, saffron in the tea is also very tasty )

5. Stage

We will cook in a cast-iron skillet with a thick bottom. Heat a couple of spoons of olive oil. Peel the onion and a couple of garlic cloves and finely chop them. Let it fry in the frying pan for a couple of minutes.

6. Stage

Remove the seeds from the bell peppers and cut them into small cubes. Add to the pan and fry for 5 minutes.

7. Stage

Don't forget to stir.)

8. Stage

Pour the water and saffron into the pan, and carefully place the rice. It is the saffron that will color our paella in a sunny yellow color.

9. Stage

Flatten the rice evenly in the pan. The water should cover the rice by a finger's thickness. Put it on a low heat and cook for about 15 minutes. The rice will gradually absorb the water. If it boils out a lot, add some hot water.

10. Stage

Thaw the green peas in the air. I had a big handful of peas left over, so I threw them all in.)

11. Stage

Place the peas on top of the rice, they will steam until cooked. There is no need to mix the layers. The rice on the bottom will form a fried crust called soccarat.

12. Stage

Rinse basil and parsley with cold water and dry on a towel. Divide into leaves and chop. Sprinkle over the dish.

13. Stage

Paella is served right in the pan, drizzled with lemon. A large, fragrant pan of paella will bring the whole family together at one table (or rather, one pan). I personally associate paella with a picnic, the sun, the fresh air and the sea) it's so delicious... Mmmmmm... Bon appetit!

14. Stage