Peel and finely chop the garlic. We can remove the germ if we want to soften the flavor, but it is not necessary since the amount of garlic is quite small and its flavor does not stand out above the others. Peel and chop the onion in brunoise. We wash and remove the seeds from the peppers and we also chop them in brunoise.
Once the ingredients for the sauce are ready, we pour a small amount of olive oil into a paella pan, enough to cover the base, and we fry them all together over low heat. Before they take on color, we add the tomato sauce, stir, season and cook for a couple of minutes.
At this point, we can cut the brewing process of our rice and leave for the last moment the cooking of the rice itself. It can come in handy for those days at the pool or beach, in which we want to make the most of our leisure time without giving up enjoying a rice at its best.
Before continuing with our rice, we measure the amount of broth needed. To do this, we take as a reference the volume that the amount of rice occupies and we use twice as much in fish broth. That is, if we use a glass of rice, the amount of broth should be two glasses. We will always reserve a little more broth to adjust the point to the needs of the rice.
When we are ready to eat our rice, we heat the paella again and add it to the sauce. Stir for a couple of minutes to get temperature and water with the stock. If our stock is homemade and does not contain salt, then we adjust the point now. If it is not homemade, it is not necessary.
Cook over high heat for 7-8 minutes, then lower the intensity and cook over low heat for another 7-8, placing the prawns on the rice, as well as the green beans. After a total of 15 minutes, we check the point of the rice and let it cook more, if necessary, or remove the paella from the heat and we let the rice rest before serving.
EXPRESS POT RICE the trick to make garnish instantly
With what to accompany the rice with prawns
We serve our Rice With Shrimp accompanied by lemon wedges and aioli. Although this is completely optional, but I highly recommend it. Both accompaniments will only enhance the flavor and enjoyment of our rice.
Directly to the Palate | Soupy rice with vegetables: recipe
Directly to the Palate | Chicken Soup Rice: Recipe