This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT 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.
"Make hunger thy sauce, as a medicine for health." -Thomas Tusser, 1524
I love making paella. It is a pretty easy dish to create and takes only a single pan. This paella is a bit more complex primarily because of the extra pan for roasting the tomatoes as well as roasting and preparing the peppers. I think that it is so worth the bit of extra effort. The peppers are sweet and the roasted tomatoes come through with a terrific tart umami flavor. They both complement the aromatic smoky seasonings.
You can make this with thin strips of chicken too. An elegant but easy meal for a weekend dinner party.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 60 Minutes
This recipe can easily be multiplied and makes great leftovers. Reheat gently and be the envy of all your workmates. Try roasting the tomatoes and bell peppers beforehand to save time - just reheat them before plating.
Boil the water. Remove from the heat and add the saffron. Set aside to steep.
Preheat the oven to 325°F.
Place a piece of foil in the oven and put the peppers on top of the foil. Roast for 25 to 30 minutes. Turn occasionally. When the peppers are done, remove and place in a paper bag to cool. When cool, the skin will slip off easily. Seed the peppers and cut into strips. Set aside.
While the peppers are roasting, add 1 teaspoon of the olive oil to a small skillet. Add the grape tomatoes and place in the oven. Roast for about 20 minutes, tossing occasionally. Remove and let cool.
When you remove the peppers from the oven, place the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat.
Add the onions and cook for about 5 minutes. Toss frequently.
Add the rice and cook for 1 minute. Stir continuously.
Add the saffron broth, vegetable stock, paprika, olives, salt, pepper, and honey, and stir.
Reduce the heat until the rice is simmering.
Cook for 5 minutes and add the beans. Stir once gently.
Cook for 15 minutes. Add additional water 1/4 cup at a time as needed.
Add the shrimp on top of the rice. Cook for about 5 minutes and turn the shrimp over as they begin to turn pink.
When the shrimp are pink and the rice is done (not grainy but not mushy), serve topped with the sliced roasted peppers and the roasted tomatoes.
Serving size: about 2 cups
Amount Per Serving
|Calories 395||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 53g||19%|
|Dietary Fiber 8g||30%|
|Vitamin K 13mcg|