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Paella

Paella
Paella is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables. It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results.
10-12 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

  • 4 cups chicken broth
  • 2-1/2 cups uncooked long grain rice
  • 1 cup chopped onion
  • 4 garlic cloves, minced, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 large green pepper, julienned
  • 3 green onions, sliced
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon dried thyme
  • 1/4 teaspoon hot pepper sauce
  • 2 tablespoons olive oil
  • 1 cup sliced fresh mushrooms
  • 2 medium tomatoes, chopped
  • 2 cups frozen peas
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons lemon juice
  • 1 pound boneless skinless chicken breasts, thinly sliced

Directions

  • In a saucepan, combine the broth, rice, onion, half of the garlic,
  • salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat;
  • cover and simmer for 20 minutes or until rice is tender.
© Taste of Home 2013

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Paella (continued)

Directions (continued)

  • Meanwhile, in a large skillet, saute the green pepper, onions,
  • parsley, thyme, hot pepper sauce and remaining garlic in oil for 2
  • minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add
  • tomato and peas; heat through.
  • Discard bay leaf; add rice mixture to vegetable mixture and keep
  • warm. In a nonstick skillet, cook and stir shrimp in lemon juice for
  • 2 minutes. Add chicken; cook until chicken is no longer pink and
  • shrimp has turned pink, about 3-5 minutes. Add to rice mixture;
  • toss. Yield: 10-12 servings.
Nutrition Facts: 1 serving equals 258 calories, 4 g fat (1 g saturated fat), 49 mg cholesterol, 591 mg sodium, 39 g carbohydrate, 3 g fiber, 16 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013