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Basic Paella

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Bomba is a plump grain used in Spain for Paella and other traditional dishes.  This grain comes from Valencia, the famous rice growing region.  Bomba is ideal for absorbing the tasty spices, sauces and flavors of Mediterranean Recipes, Especially Paella, and can absorb three times its volume in liquid.  Paella can be made with most meats and seafood (and combinations of both).
PREP TIME
minutes
20mins
READY IN
minutes
40mins
NUMBER OF SERVINGS
persons
4
DIFFICULTY
difficult
Moderate

INGREDIENTS

2 tablespoons Delmaine Extra Virgin Olive Oil

1 large onion, finely chopped

1 large green or red pepper (capsicum), seeded and thinly sliced

3 cloves garlic, finely chopped

¼ teaspoon saffron threads

250g (1 cup) Delmaine Bomba Paella Rice

750ml chicken or vegetable stock

DIRECTIONS

Heat the olive oil in a shallow pan, approximately 30-40cm in diameter. Add onion and peppers. Cook for 10 minutes. Add the garlic and continue cooking, until soft. Stir the rice in until coated in oil.

Add the saffron and stock and simmer for about 30 minutes. The rice should retain its shape and be slightly firm.

About 400g of meat, poultry, seafood and/or vegetables of your choice can be added to this basic recipe. Cut the meat into pieces, brown then cook with the rice for the entire time. Fish and vegetables can be added at a later stage, depending on their cooking time.

Serves 4