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Mom's Paella Recipe
Mom's Paella Recipe photo by Taste of Home

Mom's Paella Recipe

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I enjoy cooking ethnic foods, especially those that call for lots of rice. Line my mom, I often prepare this dish for special Sunday-get-togethers.
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 6-8 servings

Ingredients

  • 1-1/2 cups cubed cooked chicken
  • 1 cup cubed fully cooked ham
  • 1/2 cup sliced fully cooked smoked sausage (1/4-inch slices)
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 4 tablespoons olive oil, divided
  • 1/4 cup pimiento-stuffed olives, halved
  • 1/2 cup raisins, optional
  • 1 cup uncooked Minute® White Rice
  • 2 garlic cloves, minced
  • 3 teaspoons ground turmeric
  • 1-1/2 teaspoons curry powder
  • 2-1/4 cups chicken broth
  • 1-1/2 cups frozen mixed vegetables

Nutritional Facts

1 serving (1 cup) equals 258 calories, 14 g fat (3 g saturated fat), 39 mg cholesterol, 711 mg sodium, 19 g carbohydrate, 3 g fiber, 15 g protein.

Directions

  1. In a large skillet, saute the chicken, ham, sausage, onion and green pepper in 2 tablespoons oil for 3-5 minutes or until onion is tender. Add olives and raisins if desired. Cook 2-3 minutes longer or until heated through, stirring occasionally; remove meat and vegetable mixture from pan and keep warm.
  2. In the same skillet, saute rice in remaining oil for 2-3 minutes or until lightly browned. Stir in the garlic, turmeric and curry. Return meat and vegetables to pan; toss lightly. Add broth and mixed vegetables; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender. Yield: 6-8 servings.
Originally published as Mom's Paella in Country Pork 1996, p50

Nutritional Facts

1 serving (1 cup) equals 258 calories, 14 g fat (3 g saturated fat), 39 mg cholesterol, 711 mg sodium, 19 g carbohydrate, 3 g fiber, 15 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Dec. 3, 2012

I added a lb of shrimp the second time i cooked it . The orignal is good . I used extra virgin olive oil . Thanks for the recipe .

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