Paella night, the perfect catch-all for little bits of everything and not enough of anything. Leave no vegetable behind.
- 2 TBSP olive oil
- 1 small onion, chopped
- 1/2 bell pepper, sliced (shown here with red)
- 2 cups short grain brown rice (white rice and long grain work too, just keep an eye it as cooking times vary)
- Pinch of saffron (if you have it)
- 2 cloves garlic, minced
- 4 cups broth or water
- 1.5 cups chopped or sliced vegetables (shown here with mushrooms, peas, tomatoes, and poblano peppers)
- 1 cup cooked proteins (shown here with pork sausage and garbanzo beans)
- 1 lemon
- Parsley for garnish (optional)
Heat olive oil over medium-high heat in a large deep skillet or paella pan. Add onion and bell pepper and cook until soft.
Add rice and stir for two minutes. Stir in a pinch of saffron (if you have it) and break it up with a spatula. Add garlic and cook for one minute.
Add liquid and vegetables and bring to a boil. Then reduce heat to low, cover and let simmer.
Check on it every so often but don't stir it for about 35 minutes. The goal is to let the bottom get a little crunchy. If the liquid is absorbed and the rice isn't done, add a little more liquid and keep simmering.
Once the rice is almost done (after about 35 minutes) add the cooked proteins and lightly stir them into the top layer of the rice.
Once the rice is done (tender but not too soft) and the proteins are warm, add a squeeze of lemon juice, adjust the salt and pepper and garnish with parsley if you're feeling fancy.