TIPS & TRICKS to make this recipe: Once you add the broth into the paella, give it one final mix so everything is evenly distributed. After this, you don´t want to mix the rice again. Otherwise, it distrups the way it cooks. Make sure to follow the directions below to achieve the socarrat. Which is the famous layer of caramelized burnt rice underneath. Without socarrat, it is not a paella.

Spanish Paella from Restaurante La Murciana in Valencia Spain

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=TwHt-pO2u5k

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• handful thinly sliced red cabbage
• 1/2 red bell pepper roughly chopped
• 8 green beans cut into 1-inch (2.50 cm) pieces
• 1/4 zucchini roughly chopped
• 1 artichoke cut into quarters
• 4 cloves garlic finely minced
• 1/2 tsp sweet smoked Spanish paprika 1.30 grams
• 1/2 cup finely grated tomato 112 grams
• 1/2 cup cooked lima beans 95 grams
• 1 cup round rice 200 grams
• 2 3/4 cups vegetable broth 650 ml
• 1/4 tsp saffron threads .17 grams
• sea salt & black pepper

Instructions

1. Add in 2 3/4 cups vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a medium-high heat
2. Heat a paella pan with a medium-high heat and add in a generous 1/4 cup extra virgin olive oil, after 1 minute add in a handful of thinly sliced red cabbage and mix with the olive oil, after 2 minutes and the cabbage is lightly sauteed, remove from the pan and set aside
3. Using the same pan with the same heat, add in 1/2 red bell pepper roughly chopped, 8 green beans cut into 1-inch (2.50 cm) pieces, 1/4 zucchini roughly chopped and 1 artichoke that has been cleaned & cut into quarters, mix the vegetables with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in 4 cloves garlic finely minced, mix for another 30 seconds, then add in a generous 1/2 tsp sweet smoked paprika and quickly mix, then add in 1/2 cup finely grated tomato and simmer for 1 minute, then add in 1 cup round rice, 1/2 cup cooked lima beans and season with sea salt & black pepper, mix until well mixed, then slowly pour in the hot saffron infused vegetable broth, give it one final mix so everything is evenly distributed, do not mix again after this step
4. After simmering between 8 to 9 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower the fire to a low-medium heat, simmer for another 3 to 4 minutes or until the broth has been fully absorbed, then hit it back to a medium-high heat and go between 90 seconds to 2 minutes to achieve the socarrat, then remove the pan from the heat, add the reserved sauteed red cabbage over the paella and cover the pan with a dishcloth
5. After 5 minutes remove the dishcloth from the pan, serve at once, enjoy!