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