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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Paella Without the Pan Recipe

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This recipe for Paella Without the Pan is from Family and Friends Favorites Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Active work time 35 minutes. Total preparations time: 1 hour

 

 

 

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