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Ingredients
  • subheading: Sofrito:
  • 4 tablespoons extra virgin olive oil
  • 1 onion (¾ cup chopped finely or 100g)
  • 1 leek (¾ cup chopped or 80g)
  • 2 garlic cloves, rough chopped
  • Paella
  • 2 small carrots ( 1 cup chopped into small batons or 105g)
  • 3 cups mushrooms, sliced or chopped (or 150g)
  • 1 cup artichoke hearts  (canned is fine)
  • ½ cup frozen green peas ( 50 g)
  • Salt to taste
  • ¼ cup tomato sauce (or 1 medium ripe tomato, grated) 60 gr sauce
  • ½ sheet of   nori seaweed, chopped and mixed with 1 tsp water
  • ¼ tsp saffron, crushed or ground
  • 1 cup ( 220g) round short-grain rice ( bomba rice, Valencia Rice, Senia, Bahia or Calasparravarieties)
  • 2 ¾ to 3 cups hot water or  vegetable broth (or use both, combine half-half)
  • salt to taste
  • lemon juice to taste
  • 1 to 2 fresh rosemary sprigs
  • Garnish: Fresh parsley and lemon slices
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