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Author Notes: My daughter-in-law Esther lives (with my son and two grandkids) in Santander, Spain, and every time we visit them she makes this wonderful paella, different because it's made with beef rather than chicken or seafood. You can vary the veggies and add more or less beef as you choose, but I love the distinctive flavor of this particular combination. —Federico_
- 4 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 cloves, garlic, diced
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- 1 carrot, chopped
- 1 leek, chopped
- 1/2 cup green beans, chopped
- 1 cup peas, fresh or frozen
- 1/2 pound shitake or cremini mushrooms (optional)
- 1 1/2 pounds your favorite cut of beef in chunks
- 1 teaspoon saffron threads
- 4 cups Bomba paella rice
- 4 cups water
- 4 cups beef broth
- Saute onion and garlic in olive oil in large paella pan until transparent and add beef chunks. Fry until meat is browned on both sides, and then lower heat and cook until medium rare.
- Add peppers and toss until softened, then add carrots. Leek, green beans and peas in that order, tossing and sautéing for a minute or more between additions.
- When veggies and meat look pretty well done, add rice and mix stirring for about three minutes, then add water, broth and saffron. Cook everything at medium heat for about 20 minutes.
- When the rice is almost ready (still a bit hard) turn off heat, cover and let sit for 10 minutes. Add more water or broth if necessary during cooking.
- This recipe was entered in the contest for Your Best Paella
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