Paella

Paella
Photo by Ben Fink

Ingredients

  • 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
  • 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
  • 2 lemons, cut in wedges for garnish
  • Pinch of saffron (8 to 10 threads)
  • 1-½ cups medium-grain rice
  • + 7 more ingredients
    • 3 artichokes
    • Salt to taste
    • About ¼ cup olive oil; more if needed
    • 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
    • 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 dozen crab claws
    • 4 bay leaves
    • 1 dozen crab claws
    • 6 cloves garlic, crushed
    • 6 whole chicken breasts, split
    • 4 fish fillets (about 3/4 pound)
    • +41 other ingredients
  • Paella
    • 6 to 8 cups water
    • 1 pound chorizo sausage, cut into 1/2-inch slices
    • 1 large onion, chopped
    • 20 clams
    • 2 to 3 garlic cloves, minced
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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
    • +13 other ingredients


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