Recipe: Paella
Recipe Author: Unknown
Found on: ralphs.com
The Selection
While driving to work during the week, Ralph's (also Kroger) was advertising 'A Taste of Spain'. Their site included several recipes and ingredients from their store. I browsed their web site and decided on the Paella Recipe.
The name sounded familiar, so I looked back through the blog entries and found that I did make a Vegetable paella back in February 2015. I cross checked the ingredients and there was very little similarity. Since this is the more authentic type recipe, judgement call here that this week's recipe is not a violation of our unique Sunday meal challenge (comments and debate are welcome).
Along with recipe ingredients, Ralph's was also selling Paella Pans. They are pretty good size and since I am running out of space for pan storage, I decided to use an existing pan. I did a quick Google search at home to see if there was anything special about a paella pan. It is made from steel, should distribute heat evenly, and has a high rim to hold the ingredients. I have an existing stainless steel pan with a copper bottom. I decided to give it a go and be somewhat un-official.
Since the recipe was found on a web site for a grocery store, I have reproduced it below in case it drops of the Ralph's site.
The name sounded familiar, so I looked back through the blog entries and found that I did make a Vegetable paella back in February 2015. I cross checked the ingredients and there was very little similarity. Since this is the more authentic type recipe, judgement call here that this week's recipe is not a violation of our unique Sunday meal challenge (comments and debate are welcome).
The Preparation
A reasonable amount of vegetables to cut up, but cooking takes only 1 pot and 1 pan, so qualifies on the relatively easy scale.Along with recipe ingredients, Ralph's was also selling Paella Pans. They are pretty good size and since I am running out of space for pan storage, I decided to use an existing pan. I did a quick Google search at home to see if there was anything special about a paella pan. It is made from steel, should distribute heat evenly, and has a high rim to hold the ingredients. I have an existing stainless steel pan with a copper bottom. I decided to give it a go and be somewhat un-official.
The Outcome
Great taste and ended up easily feeding 5 people with a little bit left over. Definitely a keeper.Since the recipe was found on a web site for a grocery store, I have reproduced it below in case it drops of the Ralph's site.
Ingredients
- 1 lb boneless, skinless chicken breasts cut onto 2 inch pieces
- 1 tsp Saffron
- 1 tsp Smoked Paprika
- 6 cups vegetable stock
- 8 tbsp Spanish Cornicabra Olive Oil
- 2 medium onions, diced
- 4 large ripe tomatoes, peeled and chopped
- 4 cloves garlic, diced
- Salt and pepper
- 2 cups Velencia or Bomba rice
- 2 oz asparagus
- 4 oz mushrooms, sliced
- 8 artichoke hearts
- Lemon wedges
- Fresh parsley, minced
Directions
- Add vegetable stock, paprika and saffron to a pot and heat while covered. In a separate 15" paella pan, heat 2 tablespoons olive oil, add chicken and cook for 5 minutes. Add onions and cook until translucent, about 5 minutes. Add the garlic and about 3/4 of the chopped tomatoes. Simmer for 5 minutes. Add salt and pepper to taste.
- Pour rice into paella pan and stir until rice is covered with tomato mixture. Slowly add broth to the paella. Stir the rice mixture until it is evenly distributed through the pan. Place the asparagus, slice mushrooms, artichoke hearts, and remaining chopped tomatoes on top of rice, distributing evenly throughout. Do not stir.
- Simmer for about 20 minutes, or until all broth has been absorbed and rice begins to sizzle. Remove from heat, gently cover with a cloth and let site for 10 minutes. To serve, garnish with lemon wedges chopped parsley and jamon (serrano ham), or your choice of meat, seafood or additional vegetables. Refrigerate any leftovers.
