"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tricolor Paella with Cheese, Anchovies, and Almonds Recipe

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This recipe for Tricolor Paella with Cheese, Anchovies, and Almonds, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris & Amy Koski
Added: Thursday, November 8, 2007


5 tbsp slivered almonds
2 medium red bell peppers
2 medium yellow peppers
2 medium green peppers
7 tbsp minced parsley
7 cloves garlic, chopped
Kosher salt
6 jarred anchovy fillets, chopped
1/3 c grated Spanish Manchego cheese
6 c chicken broth
1/2 tsp thread saffron
8 tbsp olive oil
2 medium onions, finely chopped
1 medium tomato, finely chopped
1/4 c peas
3 c Spanish rice (or Arborio short grain)

Place almonds on baking sheet and cook until golden, about 8 minutes, at 350.

Roast peppers until charred. Place in paper bag to steam. Remove skin when cooled. Cut one pepper of each color into 1/2" strips. Chop remaining peppers. Lower temp of oven to 450 for electric and 400 for gas.

Add cooled almonds to processor or motor along with parsley, garlic, 1/4 tsp salt, and mash as fine as possible. Mash in anchovies using 2 tsp broth to facilitate. Add cheese and 2 more tsp broth and mash more.

Combine broth with saffron and keep warm hot (not boiling) over lowest heat.

Heat oil in 17" paella pan or casserole pan. Saute onions over medium heat until soft. Raise heat and add tomato, peas, chopped peppers, and cook roughly 3 min. Stir in dry rice until all rice is coated with oily mixture. Pour in broth and bring to boil. Add mortar mixture and salt to taste. Turn, stir, and continue boiling pan until you can drag your spoon through it and leave a trail but enough liquid remains to continue cooking the rice. About 5 minutes.

Arrange pepper strips in star pattern on top. Add cleaned mussels or clams to top of paella if desired. Transfer to oven for 10-12 min gas oven or 15-20 min electric oven, until rice is al dente. Remove and cover with foil. Allow rice to steam from 5-10 minutes. Discard any shell fish that did not open.


Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour or so
Personal Notes:
Personal Notes:
This recipe is adapted from a similar recipe in one of our favorite cookbooks, 'Paella!' by Penelope Casas.




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