At The Rice Society, we are not only passionate about creating our sustainable and vegan sneakers, but we also believe in promoting a sustainable lifestyle. That's why we want to share with you a delicious recipe that not only tastes amazing but also helps us in our mission to reduce waste and make the most of every grain of rice.
Introducing the classic Spanish dish - Paella! Made with love, this recipe will definately satisfy you as well as contribute to our process of utilizing rice chaff, a byproduct of rice production, in the creation of our OPEN21 sneakers.
Paella is a flavorful rice dish that originated in the Valencia region of Spain. Traditionally cooked in a wide, shallow pan, it is a dish that brings people together and celebrates the rich flavors of the Mediterranean. With a variety of ingredients and a mix of colors, Paella is a feast for both the eyes and the palate.
Here's a simple recipe that you can try at home.
- 2 1/2 cups Vegetable Stock
- 1/2 teaspoon Saffron Threads
- 1 1/2 Tablespoons Olive Oil
- 1 large Red Onion Sliced
- 1 large Yellow Bell Pepper Sliced
- 1 large Red Bell Pepper Sliced
- 1 cup Mushrooms Sliced
- 3 cloves Garlic minced
- 1 cup Bomba Rice
- 2 large Roma Tomatoe chopped
- 1 1/2 teaspoons Smoked Paprika
- 1 teaspoon Salt
- 1 cup Green Peas
- 1 can Artichoke Hearts drained and chopped
- 1/2 cup Parsley chopped
1. Combine the saffron threads and stock in a medium saucepan, bringing it to a boil over high heat. Once boiling, reduce the heat to low, maintaining a simmer. Meanwhile, heat a paella pan on the stove with some oil.
2. Toss in the onions and sauté for a couple of minutes. Add the red and yellow peppers, sautéing until they've softened, approximately 5 minutes. Mix in the mushrooms and garlic, giving it about 5 more minutes until it's softened to perfection. Don't forget to generously season with salt and pepper.
3. Now, put up the heat to medium-high. Add the Bomba rice, tomatoes, and smoked paprika, stirring for a minute until it's all thoroughly mixed. Lower the heat to medium-low. Pour in one-third of the saffron-infused stock, stirring until everything is just blended. Let it simmer uncovered for about 5 minutes or until the liquid is nearly absorbed.
4. Pour in the next third of the stock, letting it cook uncovered for another 5 minutes or until almost absorbed. Finally, add the remaining third of the stock and cook for an additional 5-10 minutes, keeping it uncovered.
5. Sprinkle a delightful layer of peas and artichoke hearts on the paella's surface. Cover the entire pan with tin foil and let it cook on low for a magical 12 minutes. After this enchanting period, turn off the heat but keep the paella pan covered for an extra 10 minutes.
6. Uncover the paella after 10 minutes and crown it with a garnish of parsley.