Paella

(if you have time, cut all the vegetables into pieces beforehand, grated tomato)

1. Cut the onions
2. Heat the oil
3. Brown the onions, lower the heat and let them cook slowly
4. While the onions are cooking, grate the tomatoes
5. Add the tomatoes, 4 or 5 per pan (the "cold" of the tomatoes stops the onions from browning)
6. 1/2 red bell pepper per pan - let it cook on the side (do not stir)
7. Wine (1/2 glass?)
8. Artichokes: with your hand, pull off the outer leaves until the white part appears. Cut off the bottom and top, keep the middle part, cut it like a clementine (star shape from above) Cut off the top until the white appears … be generous with the oil! - (Glòria) … if you see it's dry, a bit more oil (Jordi)
9. "Four" broad beans
10. Chopped green bell pepper
11. If the sauce is dry, add canned tomato
12. BROTH: 1 liter from the jar, the rest water - cold (if it were fish broth, add it hot and the rice before)
13. Salt and sweet paprika (pimentón dulce)
14. RICE AND SALT ACCORDING TO THE NUMBER OF PEOPLE: Make a cross that reaches the surface, then carefully distribute it to the areas without rice (without stirring)
15. Stir by moving the whole pan
16. Heat 15 min.: 6 minutes on high, 5 minutes on medium and the rest on low. If it seems dry or more browned, set to low earlier or turn off the heat.
17. Turn off the heat, cover with newspaper (or kitchen towel) for 5 minutes Enjoy your meal!

---

Notes

• LEVEL!!! the pans before starting
• Rice:
• DO NOT stir with a spoon, the starch ruins the paella
• Height only 2 or 3 grains (+ superficial cross, distribute carefully)
• Make sure there is always oil/tomato juice
• Add salt after each ingredient