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

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
    • 6 cloves garlic, crushed
    • 6 whole chicken breasts, split
    • 2 teaspoons paprika
    • 1 (10-ounce) package frozen green peas
    • +43 other ingredients
  • Paella
    • 1 pound chorizo sausage, cut into 1/2-inch slices
    • 5 cups Bomba, Calasparra, or Valencia rice
    • 6 to 8 cups water
    • +11 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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