Paella

Paella
Photo by Ben Fink

Ingredients

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

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 (14-ounce) can artichoke hearts, drained and quartered
    • 2 teaspoons paprika
    • 1/2 pound pork, cubed
    • 1 dozen crab claws
    • 1 dozen crab claws
    • +42 other ingredients
  • Paella
    • 5 cups Bomba, Calasparra, or Valencia rice
    • 1/4 to 1/2 teaspoon saffron threads
    • 20 clams
    • 1/2 cup dry white wine
    • 1 large onion, chopped
    • +9 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


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