This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The goatherds were the poorest people of Spain. Probably, they were the richest."
-Jose Mujica, Politician
Paella is named for the pan it is cooked in, and there are a wide variety of paella recipes, including versions with seafood (the most popular). Most people think of paellas as only being bright yellow because of the saffron, but paella originated in Valencia and that version is flavored with paprika as well as saffron. Paella Valenciana generally includes game meat, such as rabbit and duck, but chicken and pork are often found in recipes. You can substitute any of those in any combination for the chicken and have a great dish.
Note that broad beans, or favas, are also traditional, but they're not widely available in the U.S.. Instead, you can use a large white bean, such as cannellini beans, as we did. Similarly, we substituted regular green beans for the large, flat green beans known as pole beans.
Servings: 4 | Serving size: about 2 1/2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers. Take them for lunch and be the envy of all your friends. Note that this recipe can be multiplied, but you'll need a BIG pan.
|2 Tbsp||olive oil (divided)|
|1 large||red bell pepper (cut into julienne strips)|
|16 ounces||boneless skinless chicken thighs (cubed)|
|1 large||onion (diced)|
|1||rib celery (diced)|
|3/4 cup||arborio or calasparra rice|
|2 cups||no salt added vegetable stock|
|3 cups||water (may need 3-4)|
|40||threads saffron (about 1/4 tsp)|
|fresh ground black pepper (to taste)|
|1 15 ounce can||no salt added cannellini beans (drained and rinsed)|
|4 ounces||green beans (cut into 1 inch pieces)|
Place a large skillet over medium high heat.
Add 2 teaspoons of olive oil to the skillet. When the oil is hot, add the red bell pepper and toss for 2 minutes, until barely softened. Remove to a plate and set aside.
Add 2 teaspoons of olive oil to the skillet and add the chicken thighs and cook, tossing frequently, 3-4 minutes, or until lightly browned. Remove the chicken to a plate and set aside.
Add the other 2 teaspoons olive oil to the pan and add the onions and the celery. Cook for 3-4 minutes, stirring frequently and scraping up any chicken stuck to the bottom of the pan.
Add the paprika and stir until the onions are well coated.
Return the chicken to the pan and add the Arborio rice, vegetable stock, water, salt, saffron, black pepper, and white beans. Stir and bring to a boil, then reduce heat to simmer.
Simmer for 10 minutes, then add the green beans and stir gently.
Simmer for another 10 minutes and check rice for doneness. It should not taste grainy. If the rice is not done, add another 1/2 cup water and simmer for another 5 minutes.
Sprinkle the red bell peppers over the top of the rice (do not stir!). Continue cooking until the water is almost gone from the rice. Stir the red bell peppers into the rice and serve immediately.
Serving size: about 2 1/2 cups
|Calories 433||Calories from Fat 78|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 2g||5%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 61g||20%|
|Dietary Fiber 7g||25%|
|Vitamin A 41%||Vitamin C 104%|
|Calcium 9%||Iron 29%|
|Vitamin K 17 mcg||Potassium 888 mg|
|Magnesium 96 mg|