Paella

Paella
Photo by Ben Fink

Ingredients

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

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
    • 1 cup Chablis or other dry white wine
    • 4 cups chicken broth
    • Lemon wedges
    • 1/4 cup plus 2 tablespoons olive oil, divided
    • +42 other ingredients
  • Paella
    • 1/4 to 1/2 teaspoon saffron threads
    • 1/4 cup olive oil
    • 2 to 3 garlic cloves, minced
    • 5 cups Bomba, Calasparra, or Valencia rice
    • +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