Beef and Bacon Paella
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
A very simple recipe where vegetables play an almost equal role with the rice. This recipe was shared with us by John Smith, a chef at a popular American restaurant.
Ingredients
- Arborio rice - 14.1 oz
- Vegetable Oil - 7 fl oz
- Semi-Smoked Sausage - 3.5 oz
- Chicken Broth - 24 fl oz
- Champignons - 4.2 oz
- Courgette - 2.8 oz
- Parsley - 0.4 oz
- Spanish onions - 37.4 oz
- Cured beef - 28.2 oz
- Salt - 0.3 oz
- Sweet Pepper - 2 lbs
- Tomatoes - 2 lbs
Step by Step guide
Step 1
Toast the rice in a dry skillet to ensure it becomes as fluffy as possible when cooked.
Step 2
Pour water over the rice, bring it to a boil and cook until partially done, then remove from heat.
Step 3
Prepare the sofrito. Dice the bell pepper, onion, and tomatoes into small cubes, and sauté them one by one in vegetable oil over medium heat.
Step 4
Dice the mushrooms, zucchini, and onion into half-centimeter cubes, and cut all the meat into julienne strips of the same thickness.
Step 5
Add the vegetables and meat to the sofrito and sauté for one minute.
Step 6
Add the rice, season with salt, and cook the dish until done. In the end, dry it out a bit to remove as much moisture as possible.
Step 7
Add the herbs and garnish with slices of beef.
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