The fashion photographer captures the essence of home in this Mexican-inspired familial dish.
David Gomez-Maestre brings a dreamy warmth to his images that infuse everyday moments with his unique perspective inspired by his childhood. Influenced by Spanish folklore and the bright light of his childhood in Alicante, Mexico, the Paris-based photographer creates playful worlds for brands like Jill Sander, Swarovski, and Zegna, among others. When it comes to cooking, he takes a similar approach: “I chose rice with vegetables because I love making it side-by-side with my mum.”
Ingredients
- 1 ½ cups of rice
- 1 ½ liters of vegetable broth
- 1 red pepper
- 1 green pepper
- 3 tomatoes
- 2 ¾ ounces of green beans
- 1 ¾ ounces of frozen peas
- 1 clove of garlic
- Rosemary
- Paprika
- White wine
- Olive oil
- Salt
Instructions
- Boil the vegetable broth.
- Rinse peppers and green beans. Chop half of the portion regularly and the other half into small cubes. Peel and chop the garlic.
- Heat three tablespoons of oil in a paella pan. Sauté the garlic for 30 seconds and add the peppers. Continue cooking over medium heat for 5 minutes, until they begin to brown.
- Wash the tomatoes, cut them in half and grate them. Add them to the sauce along with the beans and a washed sprig of rosemary. Season, cover and let cook for 5 minutes.
- Water with half a glass of wine and let it evaporate. Add the peas, rice and half a teaspoon of sweet paprika. Toast the rice for a couple of minutes, stirring constantly, and cover with the boiling vegetable broth.
- Adjust the salt and let it cook for 18 minutes over low heat and without stirring. Shake the paella lightly from time to time, holding it by the handles, so that the rice does not stick. Turn off the heat, cover and let it sit for a few minutes before serving.