"The belly rules the mind."--Spanish Proverb

Paella Without the Pan Recipe

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This recipe for Paella Without the Pan, by , is from Family and Friends Favorites Meals, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

lorenzo jones
Added: Saturday, February 4, 2006


2 tbsp. olive oil
1 lg onion diced
1 green bell pepper, diced
1 jalapeno, seeded if desired, minced
1 tbsp. minced garlic
1 1/4 c. short or medium grain rice, such as arborio
2 tsp. paprika
2 1/2 c. dry white wine or dry vermouth
2 1/2 c. low sodium chicken broth
1 (8 oz.) bottle clam juice
8 green cracked olives, pitted, flesh slivered
1/4 tsp. crumbled saffron threads
1/4 tsp. coarse salt
1 bay leaf
Freshly ground pepper
1 c. frozen baby peas, thawed
1 c. young corn kernels, cut from cob

Heat the oil in a large paella pan or 12-inch nonstick skillet over medium-high heat. When hot, add the onion, green pepper, jalapeno 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 minuts. 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.

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Active work time 35 minutes. Total preparations time: 1 hour




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