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| recipes:entrees:paella [2024/03/23 00:18] – kuhout | recipes:entrees:paella [2025/05/24 09:59] (current) – kuhout | ||
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| * 1 red bell pepper, roughly chopped | * 1 red bell pepper, roughly chopped | ||
| * 250g cherry tomatoes, halved | * 250g cherry tomatoes, halved | ||
| - | * 1 small can tomato puree | + | * 2 tbsp tomato puree |
| + | * 1 can cubed tomatoes | ||
| * 1 can canned chickpeas | * 1 can canned chickpeas | ||
| * 1 can artichoke hearts, cubed | * 1 can artichoke hearts, cubed | ||
| Line 14: | Line 15: | ||
| * 3 tsp of salt | * 3 tsp of salt | ||
| * 1 tbsp dried oregano | * 1 tbsp dried oregano | ||
| - | * 3 cups veggie stock (6 cups if using albufera/ | + | * 3 cups veggie stock (5 1/2 cups if using albufera/ |
| * pinch of saffron | * pinch of saffron | ||
| * 2 cups arborio or albufera/ | * 2 cups arborio or albufera/ | ||
| Line 20: | Line 21: | ||
| - | Roughly chop the onion and garlic, fry. Add pepper and tomatoes, saute. Add artichokes, olives, chickpeas and beans, mix. Add paprika, salt, pepper. Add stock and saffron, mix. Add rice, gently mix. Cook for 15 minutes (25 minutes if using albufera/ | + | Roughly chop the tempeh, |