Paella Recipe - Cooking Index
Paella Recipe - Cooking Index
Long-grain rice works best for the paella, rather than traditional short grain or Arborio rice, which in testing became unpleasantly thick and clumpy on standing.
Courses: Main Course| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Onion - diced (large) |
| 1 | Green bell pepper - diced | |
| 1 | Jalapeño pepper - seeded if desired, | |
| And minced | ||
| 1 tablespoon | 15ml | Minced garlic |
| 1 1/4 cups | 200g / 7.1oz | Long-grain rice |
| 2 teaspoons | 10ml | Paprika (preferably Hungarian) |
| 2 1/2 cups | 592ml | Low-sodium chicken broth |
| 1 | Clam juice - (8 oz) | |
| 1/2 cup | 118ml | Dry white wine |
| = (or dry vermouth) | ||
| 8 | Green olives - cracked, pitted, | |
| And flesh slivered | ||
| 1/4 teaspoon | 1.3ml | Crumbled saffron threads |
| 1/4 teaspoon | 1.3ml | Coarse salt |
| 1 | Bay leaf | |
| Freshly-ground black pepper - to taste | ||
| 1 cup | 237ml | Frozen baby peas - thawed |
| 1 cup | 62g / 2.2oz | Young corn kernels - cut from cob |
| Grilled Shellfish And Chicken - (see recipe) | ||
| Lime wedges - for serving |
Heat the oil in a large paella pan or 12-inch nonstick skillet over medium-high heat. When hot, add the onion, green pepper, jalapeño and garlic. Cook until the onion is slightly softened, stirring often, about 5 minutes. Add the rice and paprika and cook, stirring, for 2 minutes.
Add the chicken broth, clam juice, white wine, olives, saffron, salt, bay leaf and pepper to taste. Stir well. Bring to a boil. Simmer, covered, until the rice is just tender, about 16 minutes. It's OK if there's extra liquid; the rice will absorb it as it stands. Remove from the heat. Stir in the peas and corn. (This can be made a day ahead and refrigerated. To serve, let the rice come to room temperature or warm slightly in a microwave oven.)
Taste; adjust the seasoning. Serve at room temperature (right in the paella pan, if using), garnished with lime wedges. Serve the Grilled Shellfish And Chicken on a separate platter.
This recipe yields 6 servings.
Each serving: 183 calories; 491 mg sodium; 1 mg cholesterol; 6 grams fat; 1 gram saturated fat; 24 grams carbohydrates; 5 grams protein; 3.39 grams fiber.
Source:
The Los Angeles Times, 08-28-2002
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.