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Chicken & Turkey - In the Pan
Spanish Paella with Carnaroli Rice
1 tablespoon olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
1/4 pound chick peas
1/4 pound beef, cubed
1/4 pound chicken breast, cubed
1/4 pound chorizo sausage, cubed
4 cups vegetable broth
Pinch saffron
2 cups Carnaroli rice
1 lemon, juiced
Using a large heavy skillet, heat olive oil on medium high heat and saute the peppers and onions until translucent.
Add the chick peas and meats in the pan and saute along with the peppers and onion until golden in color and meat is browned.
In a saucepan, combine the vegetable broth and the saffron and allow saffron to steep in the broth. This will give the paella its color.
Add the rice into the skillet and stir until well coated. Once the rice is toasted, add the saffron infused broth, stir, cover with a tight lid, and allow to cook on medium heat for 17 minutes.
To serve, place in large platter and sprinkle lemon juice on top of the rice.
Teresa Barrenchea, Marichu Restaurant, New York. Yield: 6 to 8 servings
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