Paella Vegetariana

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4 servings
Vegetables Uncategorized
Vegetables Corn Bean Carrot Olive oil Onion Peas Garlic Rice Dinner Summer Savory

1 tb ve oil
1 c Thinly sliced ks or
ons
1 1/2 ts Minced lic
2 1/4 c Water
1 tb Instant ck powder
1/2 ts fron threads
1/2 ts t
Up to 3/4 teaspoon; or to
1 1/4 c Extra-long-grain white e
1 c Diced rots
1 c Frozen peas; rosted,
OR 1 1/2 cups sliced
Hearts
1 c Frozen n; defrosted
1 3/4 c Cooked red kidney ns
OR 15-ounces canned red
(rinsed if nonorganic)
1/2 c Diced roasted pepper
Freshly ground black per
1/4 c Toasted sliced onds; for
(optional)

Makes 4 servings. Prep: about 10 minutes. Cooking: about 20 minutes, plus 2 minutes standing. Picture perfect-with its saffron-golden rice, mahogany kidney beans, and bright green peas-this elegant vegetarian version of paella s a great dsh to serve company. Dont feel daunted by the length of the ingredients list, because the dish is actually very easy to assemble. Using leeks instead of onions gives the dish a memorable flavor boost. A green salad tossed with Very Versatile Vinaigrette makes a good accompaniment to the paella. Heat the oil in a large heavy saucepan. Saute the leeks and garlic over medium heat for 1 minute, stirring frequently Stir in the water, stock powder, saffron, and salt, rubbing the saffron between your fingers to release its flavor as you add it. Bring to a boil. Stir in the rice and carrots. Cover, reduce the heat, and simmer for 18 minutes. Quickly sprinkle the peas, corn, kidney beans, and red pepper on top of the rice. Cover and remove from the heat. Let sit until the rice is tender and the vegetables are thoroughly heated, about 2 minutes. Add pepper to taste and additional salt if needed. Stir well. Transfer to a serving bowl and sprinkle with the almonds (if using). Recipe by: Lorna Sass Short-Cut Vegetarian Converted by MM_Buster v2.0l.


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Skillet Chicken Paella

6 Servings
chicken American
Skillet Chicken Paella Skillet Chicken Paella chicken American

1 1/4 lb skinless boneless cken breast
1 tablespoon ve oil
1/2 cup chopped on
2 cloves lic minced
2 1/4 cups cken broth
1 cup long grain e
1 teaspoon dried gano crushed
1/2 teaspoon rika
1/4 teaspoon t
1/4 teaspoon per
1/8 teaspoon ground saffron or ground meric
1 1 14 1/2 ounce can stewed atoes
1 medium red sweet per cut into strips
3/4 cup frozen peas ery leaves (optional)

Rinse chicken; pat dry with paper towels. Cut chicken into bite-sized strips. Cook chicken strips in a 10-inch skillet, half at a time, in hot oil for 2 to 3 minutes or till no longer pink. Remove chicken from skillet. Set aside. Add onion and garlic to skillet; cook till tender but not brown. Add broth, rice, oregano, paprika, salt, pepper, and saffron or turmeric to skillet. Bring to boiling. Reduce heat and simmer, covered for 15 minutes. Add undrained tomatoes, sweet pepper strips, and frozen peas to skillet. Cover and simmer about 5 minutes more till rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or till heated through. Garnish with celery leaves, if desired.


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Paella

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8 Servings
Seafood-Other Uncategorized
Poultry Seafood Italian Chicken Chicken Broth Onion Garlic Peas Rice Shrimp Seafood-Other

1 cken, 2 lb. (cut)
1/4 c Peanut oil
1/4 c Water
1/2 c on, chopped
1 lic clove, crushed
2 c e, uncooked
1/4 ts fron
4 c cken broth
1 lb imp, cooked
1/2 lb sage, Italian
15 ms
1 c Peas, thawed

Heat oil in large skillet. Add cut chicken and brown all over. Add water, cover and simmer 30 minutes. Remove chicken and set aside. In the same skillet add onion and garlic; Saute until clear. Add rice and saffron; cook over low heat till rice is light brown. Add chicken broth, bring to a boil, cover, reduce heat and simmer about 17 minutes. Toss in peas. Arrange rice, chicken, shrimp, sausage and clams in layers of a large oiled casserole dish. Bake at 350 deg for 15-20 minutes. If using clams, bake until they open. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Speedy Paella

Chunks of chicken thighs, andouille sausage, scallops, shrimp, mussels and clams are combined in a tomato-broth mixture that's flavored with Creole seasoning.

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