Creamy Paella
A rich and indulgent twist on the classic Spanish dish, featuring a creamy sauce and a mediterranean twist.
Ingredients
- ●1 cup paella ricepreferably calasparra rice
- ●2 cups vegetable brothchicken broth can be used as a substitute
- ●2 tablespoons olive oila good quality, extra virgin oil
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 can artichoke heartsdrained and chopped
- ●1/2 cup sun-dried tomatoeschopped
- ●1/2 cup heavy creamor to taste
- ●1/4 cup chopped fresh parsleyfor garnish
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
- 3
Add the minced garlic and cook for 1-2 minutes, until fragrant.
- 4
Add the artichoke hearts, sun-dried tomatoes, and rice. Stir to combine, then cook for 1-2 minutes.
- 5
Add the vegetable broth and bring to a boil.
- 6
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.
- 7
Stir in the heavy cream. Cook for an additional 2-3 minutes, until heated through.
- 8
Remove from heat and let rest for 5 minutes before serving.
- 9
Garnish with chopped parsley and serve immediately.