Paella

Paella
Photo by Ben Fink

Ingredients

  • 3 artichokes
  • 1 medium red bell pepper, cored, seeded, and cut into 1-inch wide strips
  • Pinch of saffron (8 to 10 threads)
  • 2 lemons, cut in wedges for garnish
  • Salt to taste
  • 1-½ cups medium-grain rice
  • 4 skinless chicken thighs, chopped in half and seasoned with salt and pepper
  • + 7 more ingredients
    • 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 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
    • 3-½ cups homemade or low-salt chicken broth; more as needed
    • 1 sprig fresh rosemary
    • 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 (4-ounce) jar chopped pimientos, drained
    • 1 (4-ounce) jar chopped pimientos, drained
    • 4 bay leaves
    • 6 whole chicken breasts, split
    • 4 bay leaves
    • +42 other ingredients
  • Paella
    • 1 pound chorizo sausage, cut into 1/2-inch slices
    • 10 chicken pieces (drumsticks or thighs)
    • 6 to 8 cups water
    • 1/2 pound green beans
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  • 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
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