Paella

Paella
Photo by Ben Fink

Ingredients

  • 3 oz. green beans (about 16), trimmed
  • 2 lemons, cut in wedges for garnish
  • 1 small onion, grated on the largest holes of a box grater
  • 1 sprig fresh rosemary
  • 1 ripe tomato, halved horizontally and grated on the largest holes of a box grater (discard the skin)
  • 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
  • + 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 medium red bell pepper, cored, seeded, and cut into 1-inch wide strips
    • About ¼ cup olive oil; more if needed
    • Salt to taste
    • 3 artichokes
    • 1-½ cups medium-grain rice
    • 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
    • 1 (4-ounce) jar chopped pimientos, drained
    • 1 (14-ounce) can artichoke hearts, drained and quartered
    • 1 tablespoon salt
    • +44 other ingredients
  • Paella
    • 1/4 cup olive oil
    • 20 prawns, peeled if desired
    • 5 cups Bomba, Calasparra, or Valencia rice
    • 1/2 pound green beans
    • 2 to 3 garlic cloves, minced
    • +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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