RCI-RC.004.0209.001
Paella Rice
Paella Rice from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 2 tbsp
- long-grain brown rice or arborio rice2 cup
- red or green bell pepper1 unitchopped
- plum tomatoes4 unitcoarsely chopped
- 6 cloves
- 1 tsp
- 4 cups
- 1 tsp
- ½ tsp
- 1 tsp
- 1 cup
- green peas½ cupfresh or frozen
- sliced green or black olives¼ cup
- green onions or scallions2 unitchopped
- grilled chicken1 lbseafood, or turkey burgers
Method
1
Heat olive oil in a large paella pan or wide shallow skillet over medium-high heat. Add caramelized garlic and cook for 1 minute until fragrant.
2
Stir in the chopped bell pepper and cook for 3 minutes until it begins to soften. Add the coarsely chopped plum tomatoes and cook for another 2 minutes, stirring occasionally.
3
Add paprika and turmeric (or saffron threads if using) to the pan, stirring constantly for 30 seconds to bloom the spices and distribute evenly.
1 minutes
4
Pour in the rice and stir well to coat each grain with the oil and spice mixture, cooking for 2 minutes to lightly toast the rice.
2 minutes
5
Pour the hot chicken broth into the pan in a steady stream, stirring to combine. Add Tabasco and bring the mixture to a boil.
2 minutes
6
Reduce heat to medium and allow the rice to simmer without stirring for 20-25 minutes, until most of the liquid is absorbed and the rice is nearly tender.
23 minutes
7
Scatter the cooked chickpeas, green peas, and sliced olives over the rice. Arrange the grilled chicken pieces on top of the mixture.
1 minutes
8
Cover the pan with foil or a lid and continue cooking for 5 minutes to heat the added ingredients through and allow the rice to finish cooking.
5 minutes
9
Remove from heat and let the paella rest, covered, for 3 minutes to allow the flavors to settle.
3 minutes
10
Uncover the paella and garnish generously with chopped green onions or scallions. Serve directly from the pan.