4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup
dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short -
grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless
skillet as close to 15 inches
in diameter as possible)
You can either spread your
grains on a rimmed baking sheet and toast
in a 350 °F oven until lightly browned (about 10 to 15 minutes), or cook them
in a
dry skillet over medium heat, stirring often, until they're just slightly browned and smell fragrant.