Paella
Turmeric is a budget-friendly alternative to saffron in any recipe.
INGREDIENTS | SERVES 4–6
3 tablespoons olive oil
1 medium onion, chopped
1 cup grated carrot
1 red bell pepper, seeded and chopped
1 cup green peas, fresh or frozen
1 clove garlic, minced
1 cup basmati rice
1½ teaspoons turmeric
2 cups Vegetable Stock (page 29)
¼ cup chopped parsley
Salt and pepper, to taste
Add the olive oil to the pressure cooker over medium heat and sauté the onion, carrot, bell pepper, and peas until they begin to soften, about 5 minutes. Add the garlic, rice, and turmeric, and stir until well coated.
Add the Vegetable Stock and parsley. Lock the lid into place; bring to high pressure and maintain for 7 minutes. Remove from the heat and allow pressure to release naturally.
Season with salt and pepper, to taste, before serving.
PER SERVING
Calories: 250 | Fat: 10g | Protein: 5g | Sodium: 350mg | Carbohydrates: 34g | Fiber: 4g
Paella Staples
There aren't many right or wrong ingredients for paella because it comes in many varieties. The two ingredients that are consistently used are rice and saffron (or turmeric).
