Paella

Paella
Photo by Ben Fink

Ingredients

  • Pinch of saffron (8 to 10 threads)
  • 1-½ cups medium-grain rice
  • 3 artichokes
  • 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
  • + 7 more ingredients
    • 1 small onion, grated on the largest holes of a box grater
    • 1 ripe tomato, halved horizontally and grated on the largest holes of a box grater (discard the skin)
    • Salt to taste
    • 2 lemons, cut in wedges for garnish
    • About ¼ cup olive oil; more if 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

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    • 1 large green pepper, chopped
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