Paella is a traditional Spanish dish of saffron-infused rice cooked with a variety of meats and vegetables. It varies from season to season and from region to region in Spain. A good paella often contains some crunchy, toasted rice on the bottom of the pot as a counterpoint to the smooth grains. Typical paellas include a mix of proteins such as chorizo sausage, shrimp, and mussels along with chicken. Feel free to mix and match, using a total of 1/2 to 3/4 pound. This version takes advantage of the springtime arrival of fresh peas and morel mushrooms. To add a bright note to this recipe, include the grated zest of half a lemon sprinkled on the mushroom layer. Consider substituting white wine for some or all of the liquid.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Scatter the garlic and onion in the pot.
Step 4
Rinse the rice in a strainer until the water runs clear, then add the rice to the pot. Use the back of a spoon to smooth the rice in an even layer.
Step 5
Add the saffron, paprika, and red pepper flakes to the broth and stir before pouring into the pot.
Step 6
Add the chicken and season lightly with salt. Cover with a layer of bell pepper, followed by the peas and mushrooms. Set the thyme sprigs on top.
Step 7
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Fluff the rice and serve immediately.
nutrition information
Step 8
Calories: 608
Step 9
Protein: 10g
Step 10
Carbohydrates: 97g
Step 11
Fat: 4g
Step 12
Cholesterol: 88mg
Step 13
Sodium: 173mg
Step 14
Fiber: 4g
