Brazil

Minced Garlic Cloves

To decorate: 1/2 yellow pepper, cut into strips 1/2 red pepper, chopped into strips 1 cup (tea) of fresh thawed peas 2 hearts of palm, cut diagonally 1/2 cup (tea) of whole black olives

Large Red Onion in Half Moon

Large carrots, chopped into slices or pieces

Cooked Chickpeas

Chopped Cauliflower

Cherry tomatoes or candy, halved

Sliced champignon mushroom

Red bell pepper, chopped into strips

Yellow bell pepper, cut into strips

Palm hearts cut into half-thick slices (separate 3 whole ones for decoration)

Turmeric Powder (Turmeric)

Sweet paprika

Rice of the needle or collared type

Vegetable broth

Coarsely chopped Nori seaweed sheets

Chopped green smell

Bay leaf

Salt

Black pepper or cayenne

Extra Virgin Olive Oil

PAELLA VEG

Lave e pique todos os ingredientes conforme a descrição.
Em uma panela larga em fogo médio, coloque azeite e refogue a cebola em meia lua e doure em seguida acrescente os 4 dentes de alho picados até darem uma leve douradinha. Adicione a cenoura picada, o grão-de-bico cozido e refogue por cerca de 2 minutos. Acrescente a couve-flor picada, o peito picado e o champignon e refogue mais um pouco. Acrescente o pimentão vermelho, o pimentão amarelo, tempere com sal a gosto e misture. Adicione o tomate, o açafrão em pó, a páprica doce e misture novamente. Acrescente o arroz, o caldo de legumes batido no liquidificador com a alga Nori, misture rapidamente e deixe cozinhando em fogo baixo até a água secar.
Quando a água estiver quase seca, experimente o sal e caso necessário acrescente mais. Tempere com pimenta do reino a gosto, adicione o cheiro verde picado, regue com azeite e desligue o fogo. Se deixar sua paella com um pouquinho de água, ainda úmida, ela fica ainda mais gostosa!
Decore como descrito, bom apetite!

Wash and chop all ingredients as described.
In a large pan over medium heat, add oil and sauté the onion in half moon shape and brown then add the 4 cloves of minced garlic until lightly golden. Add the chopped carrots, the cooked chickpeas and sauté for about 2 minutes. Add the chopped cauliflower, the chopped breast and the mushrooms and sauté a little longer. Add the red pepper, the yellow pepper, season with salt to taste and mix. Add the tomato, turmeric powder, sweet paprika and mix again. Add the rice, the vegetable broth beaten in the blender with the Nori seaweed, mix quickly and let it cook on low heat until the water dries up.
When the water is almost dry, taste the salt and if necessary add more. Season with black pepper to taste, add the chopped green smell, drizzle with olive oil and turn off the heat. If you leave your paella with a little bit of water, still wet, it gets even tastier!
Decorate as described, bon appetit!

PAELLA VEG

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