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Active Time: 15 Minutes
Total Time: 40 Minutes
Yield: Serves 4
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| You don't need a paella pan to make paella; any large frying pan will do. Serve this paella hot or at room temperature (as it is often eaten in Spain), as is or topped with toasted sliced almonds. |
RECIPE INGREDIENTS
| 2 tablespoons olive oil |
| 1 onion, chopped |
| 1/4 cup drained sliced jarred pimientos, chopped (one 4-ounce jar) |
| 1 tomato, peeled and chopped |
| 1 clove garlic, minced |
1 1/4 teaspoons salt |
| 1/4 teaspoon turmeric |
| 2 cups rice, preferably medium-grain such as arborio rice |
| 3 cups canned low-sodium chicken broth or homemade stock |
| 1 cup water |
| 1/2 cup chopped flat-leaf parsley |
1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces |
| 1 cup frozen peas |
| 1 6 1/2 ounce jar marinated artichoke hearts, drained and sliced |
| 2 cups drained and rinsed canned cannellini beans (one 19 ounce can) |
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DIRECTIONS
In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.
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Stir in the salt, turmeric, and rice. Add the chicken broth, water, and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.
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Stir in the asparagus, peas, artichokes, and beans. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before serving.
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WINE RECOMMENDATION:
Sauvignon blanc is almost alone in its ability to match both artichokes and asparagus, two normally troubling foods for wines. Pungent, yet balanced, a sauvignon blanc from New Zealand is what you want here.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
124g |
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