Mountain-Style Paella
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 large
Red Bell Pepper (seeded)1 cup
Olive Oil450 g
Mushroom (thinly sliced)2 tbsps
Garlic (minced)1 cup
Almond (finely ground)1.5 tbsps
Rosemary (chopped fresh)1.5 tbsps
Sage (chopped fresh)2 tsps
Salt2 tsps
Ground Black Pepper2 cups
Arborio RiceDirections:
1
Add mushrooms to skillet; sauté over medium-high heat 5 minutes
2
Cut 1 bell pepper lengthwise into thin strips
3
Chop second pepper; reserve
4
Heat oil in heavy 14-inch skillet or paella pan over medium-high heat
5
Add bell pepper strips; sauté until softened, about 6 minutes
6
Using tongs, transfer pepper strips to bowl; reserve
7
Season chicken with salt and pepper
8
Add to skillet and cook until brown on all sides, about 12 minutes
9
Transfer to plate
10
Add sausage to skillet; sauté until golden, about 5 minutes
11
Using slotted spoon, transfer to plate with chicken
12
Pour off all but 6 tablespoons drippings from skillet
13
Add mushrooms to skillet; sauté over medium-high heat 5 minutes
14
Stir in tomatoes, garlic and chopped bell pepper and bring to boil
15
Reduce heat and simmer until almost all liquid evaporates, about 35 minutes
16
Add green beans and next 7 ingredients to skillet
17
Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil
18
Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes
19
Let stand 5 minutes
20
Top with pepper strips
21
Garnish with lemon
22
Cut 1 bell pepper lengthwise into thin strips
23
Chop second pepper; reserve
24
Heat oil in heavy 14-inch skillet or paella pan over medium-high heat
25
Add bell pepper strips; sauté until softened, about 6 minutes
26
Using tongs, transfer pepper strips to bowl; reserve
27
Season chicken with salt and pepper
28
Add to skillet and cook until brown on all sides, about 12 minutes
29
Transfer to plate
30
Add sausage to skillet; sauté until golden, about 5 minutes
31
Using slotted spoon, transfer to plate with chicken
32
Pour off all but 6 tablespoons drippings from skillet
33
Stir in tomatoes, garlic and chopped bell pepper and bring to boil
34
Reduce heat and simmer until almost all liquid evaporates, about 35 minutes
35
Add green beans and next 7 ingredients to skillet
36
Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil
37
Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes
38
Let stand 5 minutes
39
Top with pepper strips
40
Garnish with lemon