Arroz con Verduras de la Huerta
Murcia's celebrated garden-vegetable paella: Bomba rice simmered with tender artichokes, broad beans, green runner beans, red peppers, and ripe tomatoes infused with saffron and rosemary.
Ingredients
- • 350g Bomba rice
- • 3 globe artichokes, trimmed and quartered
- • 150g flat green beans (bajoqueta), cut into 3cm lengths
- • 100g fresh or frozen broad beans (habitas baby)
- • 1 red bell pepper, cut into strips
- • 2 ripe tomatoes, grated, 2 cloves garlic minced
- • 1 litre vegetable or rich mushroom stock, pinch of saffron, fresh rosemary sprig
Preparation Steps
Heat 5 tbsp olive oil in a wide paella pan. Brown artichoke quarters and pepper strips over medium heat for 6-7 minutes until caramelized at edges. Remove peppers and set aside for garnish.
Add green beans and broad beans, cooking for 4 minutes. Stir in garlic and grated tomato, cooking until juices evaporate into a thick paste.
Stir in Bomba rice and saffron, toasting for 2 minutes. Pour in boiling vegetable broth and tuck the rosemary sprig into the centre. Cook on high heat for 8 minutes, then reduce to medium-low for 10 minutes.
Discard rosemary, arrange reserved red pepper strips on top, rest covered with a clean tea towel for 5 minutes, and serve with lemon wedges.