Paella

Paella
Photo by Ben Fink

Ingredients

  • 1-½ cups medium-grain rice
  • Pinch of saffron (8 to 10 threads)
  • 4 skinless chicken thighs, chopped in half and seasoned with salt and pepper
  • 3-½ cups homemade or low-salt chicken broth; more as needed
  • 1 small onion, grated on the largest holes of a box grater
  • 2 lemons, cut in wedges for garnish
  • 3 oz. green beans (about 16), trimmed
  • + 7 more ingredients
    • About ¼ cup olive oil; more if needed
    • 1 sprig fresh rosemary
    • 1 ripe tomato, halved horizontally and grated on the largest holes of a box grater (discard the skin)
    • 1 small head garlic (remove excess papery skins, trim the top, and make a shallow cut around its equator to speed cooking), plus 4 cloves garlic, thinly sliced
    • 3 artichokes
    • Salt to taste
    • 1 medium red bell pepper, cored, seeded, and cut into 1-inch wide strips

In a saucepan, bring the broth to a boil; reduce the heat to a simmer and cover. Put the saffron on a 3-inch-wide strip of aluminum foil, fold up the foil to make a square packet, and set the foil directly on the lid of the simmering broth for about 15 minutes. Unfold the packet, transfer the saf...

View full recipe at Fine Cooking

Comments

Variations on Paella

  • Paella
    • 1/4 cup plus 2 tablespoons olive oil, divided
    • 1/2 pound chorizo or Italian sausage, casings removed
    • 6 whole chicken breasts, split
    • +44 other ingredients
  • Paella
    • 20 clams
    • 1 (32-ounce) container chicken broth
    • 1 pound chorizo sausage, cut into 1/2-inch slices
    • 10 chicken pieces (drumsticks or thighs)
    • +10 other ingredients
  • Paella
    • 2 ears of fresh corn, husked
    • 1 1/4 t saffron
    • 1 c hot water
    • 3 T extra-virgin olive oil
    • 1/2 lb oyster mushrooms, stemmed and chopped
    • +13 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network