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_
extra virgin olive oil
cloves, garlic, diced
red pepper, chopped
green pepper, chopped
green beans, chopped
peas, fresh or frozen
shitake or cremini mushrooms (optional)
1 1/2 pounds
your favorite cut of beef in chunks
Bomba paella rice
In This Recipe
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.