Paella verano verduras aioli (Imprimir)
Arroz en copas con verduras frescas y cremosa salsa de azafrán, ideal para días cálidos.
# Ingredientes:
→ Grains
01 -
1 cup Bomba or Arborio rice
→ Vegetables
02 -
1 red bell pepper, diced
03 -
1 zucchini, diced
04 -
1 cup cherry tomatoes, halved
05 -
1 cup green beans, trimmed and cut
→ Broth
06 -
2 cups vegetable broth
→ Spices
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon saffron threads
09 -
Salt and pepper to taste
→ Aioli
10 -
1/2 cup mayonnaise
11 -
1 teaspoon lemon juice
12 -
1/4 teaspoon saffron threads, steeped in 1 tablespoon warm water
13 -
1 garlic clove, minced
→ Oil
14 -
2 tablespoons olive oil
# Instrucciones:
01 -
In a large skillet, heat olive oil over medium heat. Add the diced bell pepper, zucchini, green beans, and cook for about 5-7 minutes until slightly tender.
02 -
Stir in the rice, smoked paprika, saffron, salt, and pepper. Pour in the vegetable broth and bring to a simmer. Cover and cook for about 20 minutes, until the rice is tender and the liquid is absorbed.
03 -
While the rice cooks, prepare the saffron aioli by combining mayonnaise, lemon juice, steeped saffron, and minced garlic in a bowl. Mix well and set aside.
04 -
Once the rice is done, fluff it with a fork and allow it to cool slightly.
05 -
Using small cups or molds, pack the rice mixture firmly into each cup. Top with grilled veggies and a generous dollop of saffron aioli.
06 -
Serve warm or at room temperature.
# Notas:
01 -
For a non-vegetarian version, add cooked shrimp or chicken.
02 -
Pair with a chilled white wine or a light sangria.