1. Prepare the Broth:
– In a small saucepan, heat the chicken or seafood broth and add the saffron threads. Keep it warm over low heat.
2. Sauté Vegetables:
– In a large paella pan or wide, deep skillet, heat the olive oil over medium heat.
– Add the onions, garlic, and both bell peppers. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
3. Cook the Rice:
– Stir in the Arborio rice and smoked paprika. Toast the rice for 1-2 minutes, stirring occasionally, so the grains are well-coated with the oil and spices.
– Pour in the white wine and let it simmer for a few minutes until the wine is absorbed by the rice.
4. Add Broth and Simmer:
– Gradually add the warm broth with saffron to the pan, stirring gently. Bring the mixture to a simmer. Once it starts to simmer, reduce the heat to low and cover the pan with a lid or foil. Let the rice cook for about 15-20 minutes, or until most of the liquid has been absorbed.
The moment I took a bite of this recipe, I knew I had to get seconds
Cinnamon bread
King’s Hawaiian Cheesecake Danish
No-Bake Orange Cream Cake Recipe
College Graduate Broke Down In Tears As She Revealed Her Struggle With Her New 9 To 5 “Crazy” Work Schedule
Bad laundry odor: use this ingredient to eliminate it effectively!
Jonathan Owens won big in his first NFL encounter and immediately bought Simone Biles a luxurious 4,000 square meter villa in north of Houston
What a tragedy! It’s about American Pickers star Danielle Colby.
My man is hooked to this recipe. Could easily eat the entire pot!