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Don’t be intimidated by the number of ingredients in the paella (pi-AY-ya). This is an easy dish to make, and the results are splendid. If saffron isn’t available, substitute 1 teaspoon turmeric (but don’t dissolve in water).
Meal plan: To complete this one-dish meal, add a salad of mixed greens tossed with seedless orange sections and toasted sliced almonds, dressed in a low-fat vinaigrette. End with any fresh fruit left from the week.
In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.
Set aside half the red pepper strips for garnish. Add all remaining pepper strips to onion mixture and cook, stirring often, 5 minutes. Stir in tomatoes (with liquid), broth, rice, saffron mixture, thyme and 1 cup water. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
Stir in artichoke hearts, peas, half the parsley and salt. Season with freshly ground pepper to taste and add a little water to moisten if needed. Cook, stirring, just until heated through, about 5 minutes.
Transfer paella to large, shallow serving dish and garnish with circle of reserved red pepper strips. Sprinkle with remaining parsley and serve hot.
- Calories 372
- Carbohydrate Content 67 g
- Cholesterol Content 0.5 mg
- Fat Content 6 g
- Fiber Content 6 g
- Protein Content 10 g
- Saturated Fat Content 1 g
- Sodium Content 611 mg
- Sugar Content 0 g