How to make
Prepare the vegetables for the paella - grate the onion, garlic and tomato, cut the green pepper into small cubes and the red pepper into long strips. Clean, peel and cut the mushrooms into slices, if they are large - into quarters. You can also use marinated ones, by straining them well from the liquid in the jar or tin.
The paella is prepared in a baking pan with low walls and large handles, but if you don't have one - in a regular baking pan, which can be placed on the stove. This suggests that a maximum of 4 portions can be made in such a baking pan, because the rule of thumb for a good paella is that it should be thin, that is, the level of the rice should be a maximum of two fingers.
In case you want to prepare a larger one for more people, the best option is to cook it in a wider pan.
The products in this recipe are for a paella for 3-4 people.
Heat the olive oil over a moderate heat and fry the onion, green pepper and garlic first with a pinch of salt. After about three minutes, pour the grated tomatoes and cook, until the water from them evaporates and the sofrito becomes thick. Add the mushrooms and fry them briefly, then pour warm water or vegetable broth - 2.5-3 times the volume of the rice.
Increase the heat to maximum and as soon as the water boils, pour the rice, by distributing it evenly everywhere.
Reduce the heat to low and leave it for about 16-17 minutes, until the liquid is absorbed. In the last 3-4 minutes, add the saffron and season with salt.
Arrange the strips of red pepper on the cooked paella and cover it with a towel for 10 minutes before serving.
Serve it with a lemon, which is cut into 4 pieces.
Enjoy your meal!
