Main/Rice

Broccoli Paella

Marked for Revision Time: 1 hr 10 min Yields: serves Cost: $4.26 per serve Difficulty: 7/10

Synthesised from a few sources. Main recipe from Spain on a Fork, but supplemented by technique from Recipe Tin Eats as well as the chef she mentions, as well as anecdote from paella Mum ate recently and, to confirm use of broccoli Amanda Ducks. Apparently not mixing the paprika quick enough will give a bitter flavour. To grate tomato, cut in half and grate the open side, the skin will fan out and eventually be flat, discard it.

Ingredients

  • Olive oil 60 ml
  • Broccoli 1 whole (head)
  • Red capsicum 1 whole
  • Carrots 1 whole
  • Brown onions 1 whole
  • Garlic 6 cloves
  • Tomato 2 whole (0.5 cup grated)
  • Vegetable stock 3 cups
  • Arborio 1 cup
  • Paprika (smoked) 1 tsp

    • to serve

  • Lemon 2 whole

Steps

  1. Dice onion (~0.5cm pieces), peel, halve and slice carrot (~0.5cm pieces), chop capsicum into strips (~0.5cm wide), split broccoli into florets and halve, slice garlic thinly.
  2. Halve tomatoes and grate into tomato juice.
  3. Warm oil in medium-high heat. Fry broccoli, onion, capsicum and carrot for 3 min
  4. Add garlic, fry for 30 seconds.
  5. Add 1 tsp paprika and quickly stir in, then add tomato juice, mix and simmer for 3 min.
  6. Add stock, bring to boil.
  7. Add arborio, mix (final mix), simmer for 10 min.
  8. Cut lemons into wedges
  9. Reduce heat to medium-low, simmer for 5-10 min until excess liquid gone.
  10. Raise heat to high, blast for 2-6 minutes to crisp base.
  11. Remove from heat, cover with foil then teatowel, stand for 5 minutes.
  12. Lightly squeeze lemon wedges over paella then push gently into surface, skin down