Publisher Photo
Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Paella in The Taste of Home Cookbook 2006, p171

Nutritional Facts

1 each: 258 calories, 4g fat (1g saturated fat), 49mg cholesterol, 591mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 16g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Paella in The Taste of Home Cookbook 2006, p171

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPaella

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
s_pants User ID: 174050 161178
Reviewed Mar. 24, 2012

"Excellent! A lot of prep time, but that is to be expected with a dish like this."

Loading Image