Paella
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 12 servings.
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.
Ingredients
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4 cups chicken broth
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2-1/2 cups uncooked long grain rice
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1 cup chopped onion
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4 garlic cloves, minced, divided
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1 teaspoon salt
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1/2 teaspoon ground turmeric
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1/4 teaspoon pepper
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1 bay leaf
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1 large green pepper, julienned
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3 green onions, sliced
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1 teaspoon minced fresh parsley
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1 teaspoon dried thyme
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1/4 teaspoon hot pepper sauce
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2 tablespoons olive oil
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1 cup sliced fresh mushrooms
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2 medium tomatoes, chopped
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2 cups frozen peas
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1/2 pound uncooked medium shrimp, peeled and deveined
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2 tablespoons lemon juice
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1 pound boneless skinless chicken breasts, thinly sliced
Directions
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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.
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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.
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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.
Nutrition Facts
1 each: 258 calories, 4g fat (1g saturated fat), 49mg cholesterol, 591mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 16g protein.
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