Ingredients
- 400 g Vialone nano rice
- 300 g fresh broad beans in pod
- 200 g plates
- 200 g shelled fresh peas
- 100 g snow peas
- 50 g boiled borlotti beans
- 50 g boiled cannellini beans
- 50 g boiled chickpeas
- 2 pcs saffron sachets
- 1 pc red pepper
- half red onion
- paprika
- parsley
- extra virgin olive oil
- vegetable broth
- salt
For the paella recipe with spring pods, shell the beans. Peel the plates, eliminating the ends, and cut them into pieces. Divide the onion into layers. Aromatize 1.5 liters of broth with saffron. Grease with a little oil a paella pan with two handles that can go into the oven; brown the onion, broad beans, peas, jackdaws and peas; add 2 ladlefuls of broth and cook for a couple of minutes; at the end set with salt. Release the pan, oil it again and toast the rice for 1-2 minutes. Add the green vegetables and the onion, the borlotti, the cannellini beans, the chickpeas and the chilli pepper; wet with the broth, transfer the pan to the oven and finish cooking at 180 ° C for 18-20 minutes. Remove legumes from paella, complete with a sprinkling of paprika and a handful of parsley leaves and serve.
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