Recipe courtesy of Teresa Barrenchea

Spanish Paella with Carnaroli Rice

  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
Save Recipe

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

  1. Using a large heavy skillet, heat olive oil on medium high heat and saute the peppers and onions until translucent.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, place in large platter and sprinkle lemon juice on top of the rice.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Spanish Paella with Carnaroli Rice

Paella

Spanish-Style Garlic Shrimp with Ham and Bell Peppers

No Work Salmon Chowder

Yogurt Soup

Basmati and Black Rice Juk

Yucatan Pork Baked in Banana Leaves: Cochinita Pibil

Shanghai Sticky Rice Siu Mai