Recipe courtesy of Teresa Barrenchea
Episode: Follow That Rice
Save Recipe Print
Spanish Paella with Carnaroli Rice
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
6 to 8 servings
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
6 to 8 servings

Ingredients

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 a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Spanish Style Paella

Recipe courtesy of Michael Chiarello

Spanish Paella with Carnaroli Rice

Recipe courtesy of Teresa Barrenchea

Spanish Rice Casserole: Paella

Recipe courtesy of Derek Heim

Spanish Chicken and Mussel Paella

Recipe courtesy of Georgia Downard

Hearty Spanish Paella with Sherry, Chorizo and Shrimp

Recipe courtesy of Lorraine Pascale

Paella Burgers and Spanish Fries with Pimiento Mayonnaise

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories