Spanish Paella with Carnaroli Rice

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
6 to 8 servings

Ingredients
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1/4 pound chick peas
  • 1/4 pound beef, cubed
  • 1/4 pound chicken breast, cubed
  • 1/4 pound chorizo sausage, cubed
  • 4 cups vegetable broth
  • Pinch saffron
  • 2 cups Carnaroli rice
  • 1 lemon, juiced
Directions
  • Using a large heavy skillet, heat olive oil on medium high heat and saute the peppers and onions until translucent.

  • Add the chick peas and meats in the pan and saute along with the peppers and onion until golden in color and meat is browned.

  • In a saucepan, combine the vegetable broth and the saffron and allow saffron to steep in the broth. This will give the paella its color.

  • Add the rice into the skillet and stir until well coated. Once the rice is toasted, add the saffron infused broth, stir, cover with a tight lid, and allow to cook on medium heat for 17 minutes.

  • To serve, place in large platter and sprinkle lemon juice on top of the rice.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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