Recipe courtesy of Teresa Barrenchea
Spanish Paella with Carnaroli Rice
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 322
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 46
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 32
- Sodium
- 214
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
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.