Jump Up & Kiss Me -- Paella

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* Exported from MasterCook *

 

Paella

 

Recipe By :Jump Up and Kiss Me, Jennifer Trainer Thompson

Serving Size : 6 Preparation Time :0:00

Categories : Jump Up And Kiss Me

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup chestnuts -- dried

3 whole arbol chiles, or other dry hot chili

3 tablespoons olive oil -- extra virgin

1 large yellow onion -- diced

1 medium red bell pepper -- diced

1 medium green bell pepper -- diced

5 large garlic clove -- minced

1 1/2 cups arborio rice

3 large plum tomatoes -- peeled and chopped

-- and seeded

2 teaspoons fennel seed

1 teaspoon oregano -- dried

1 teaspoon basil -- dried

1 teaspoon salt

1 teaspoon pepper -- black

3 cups vegetable stock

1 cup water

1/4 cup red wine

1 teaspoon saffron threads

14 ounces artichoke hearts -- drained and chopped

1 cup olives -- without pimiento

1 cup peas

parsley -- chopped

lemon zest -- for garnish

 

Cover the chestnuts with warm water and soak at least one hour, then drain and

chop.

 

In a large skillet over medium high heat, toast the whole arbol chiles 1 to 2

minutes, turning often until they are fragrant and the skin color deepens. Do

not burn. Transfer to a cutting board to cool. Remove the stem end and with a

sharp pair of kitchen shears coarsely cut up the chile skins.

Set aside with the seeds.

 

Add 2 tablespoons of the olive oil to the skillet, then add the onion nd bell

peppers. Saute until the onion is soft and golden, about 6 to 9 minutes. Add

garlic and saute 1 minute more. Transfer the mixture to a plate or bowl.

 

Reduce heat to medium, and add the remaining 2 tablespoon of oil and the rice to

the skillet, stirring until the grains begin to turn golden, about 3 to 7

minutes. Slowly add the onion and bell pepper mixture back into the skillet with

the rice. Add the tomatoes, fennel, oregano, basil, salt and black pepper.

 

In a separate bowl, combine the stock with the water and wine. Add 2 cups of the

liquid to the mixture in the skillet. Stir the saffron into the skillet. Add the

arbol chile and seeds to the paella. Simmer, stirring often, uncovered until

most of the liquid has evaporated, about 10 to 12 minutes. Add an addition 1

cup liquid and simmer 8 to 10 minutes. Add an additional 1 cup liquid and the

chestnuts. Simmer an additional 10 minutes, or until the liquid is more than

half reduced and the rice is cooked but not soft and mushy. Add the artichoke

hearts, olives, and peas. Stir gently to blend and heat through, about 2 to 3

minutes.

 

Remove skillet from the heat and cover with a lid or foil and allow to steam

about 15 minutes to further blend the flavors. Garnish with parsley and lemon

zest.

 

Source:

" tpogue "

 

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Per serving: 452 Calories (kcal); 12g Total Fat; (23% calories from fat); 12g

Protein; 75g Carbohydrate; 1mg Cholesterol; 1451mg Sodium

Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0