RICE | 139 Pour vegetable broth into a medium saucepan and heat over medium-high heat. Add the saffron/turmeric to the pot. Heat 2 tablespoons of oil in a large heavy saucepan over medium heat. Add the onions and red peppers. Sauté until softened. Add the garlic and sauté for 1 minute. Add the remaining 1 tablespoon of oil to the pan and then the rice. Stir to coat well. Cook for 1 minute to lightly toast the rice and incorporate flavors. Stir to prevent sticking. Now add the tomatoes, sweet paprika, beans and the fresh thyme; then slowly pour in broth. Add black pepper. Do not stir after this point or it will release starches and cause creamier rice. Cover the saucepan. Bring the mixture to a boil then turn to a low simmer. You want to see some bubbles in the pan while the broth is cooking down (don't boil though). Simmer for 15-20 minutes until rice is al dente. Rotate the pan on the burner 1-2 times during cooking for even heat distribution. If the rice is too dry add a little water and if too wet remove the lid and continue cooking. Once the broth is nearly cooked off, you will need to pay close attention to the socarrat** forming on the bottom of the pan (the golden rice crust). You will start to hear a snap, crackle, and pop, along with smelling a nutty aroma. This should take 1-2 minutes to form. Stick a fork or spoon straight to the bottom to test if it's forming. (If it smells like it's burning, remove from heat immediately) (*see Note). Remove the pan from the heat. Add the peas to the top of the rice (don't mix in). Cover the pan and let the paella rest for 5-8 minutes. Top with crumbled nori, chopped parsley and lemon wedges. Enjoy! NOTE: *Saffron gives the paella its distinct flavor which is somewhat earthy and floral. It's very subtle but really finishes the dish. It also turns the rice to a beautiful golden color. It's a little costly, so if it's not in your budget you can replace it with turmeric. It will have a different flavor, but will still be subtle and make the rice golden. **Sometimes you might not get the socarrat to form and that's ok. It all depends on the pan, fat content, heat source and experience. The more you cook paella, the better you'll get at reading the signs. I've had times where I left it too long and it burned. That is never fun, so it's better to have no socarrat than burnt socarrat. Your paella will still be delicious without it. If you don't have a paella pan, I would recommend a large stainless steel pan (don't use non-stick).
RkJQdWJsaXNoZXIy NTQ4MDQ5