Cabbage Hill Tomatillo Paella Recipes

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CABBAGE HILL TOMATILLO PAELLA



Cabbage Hill Tomatillo Paella image

A friend of ours gave us a tomatillo paella recipe shortly after we were married and I proceeded to lose it. After not having made it for a few years, I tried to recreate it and this is the result. I love the stuff!

Provided by mark slaw

Categories     Pork Recipes

Time 56m

Yield 10

Number Of Ingredients 11

½ pound bacon, chopped
1 onion, chopped
2 pounds tomatillos, husked and chopped
1 (10 ounce) package frozen peas, or to taste
1 bell pepper, chopped
3 fresh jalapeno peppers, sliced
1 teaspoon paprika
1 pinch saffron
2 cups uncooked white rice
4 cups chicken broth
1 bunch cilantro, chopped

Steps:

  • Heat a skillet to medium-high, add bacon. Cook and stir to release fat, about 5 minutes. Remove bacon from skillet with a slotted spoon, reserving bacon fat in the skillet.
  • Place onion in hot skillet with remaining bacon fat; cook and stir until translucent, 3 to 5 minutes. Add tomatillos, peas, and bell pepper to the skillet; cook and stir until softened, 3 to 5 minutes.
  • Place jalapeno peppers, paprika, saffron, and rice in the skillet; pour in broth. Cover and cook over low heat until rice is tender, 30 to 35 minutes. Add cilantro and reserved bacon, stir to combine.

Nutrition Facts : Calories 245.7 calories, Carbohydrate 42.4 g, Cholesterol 10.1 mg, Fat 4.7 g, Fiber 4.2 g, Protein 8.6 g, SaturatedFat 1.3 g, Sodium 593.6 mg, Sugar 6.9 g

TOMATILLO SAUCE



Tomatillo Sauce image

Provided by Melissa d'Arabian : Food Network

Categories     condiment

Time 45m

Yield 2 cups

Number Of Ingredients 9

1 pound tomatillos, husked and rinsed
3 cloves garlic, unpeeled
1 Anaheim chile, seeded, deveined
1 white onion, quartered
1/2 jalapeno chile, seeded, deveined
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
Juice from 1/2 lime

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
  • Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
  • The tomatillo sauce can be made 1 day ahead, covered and chilled.

TOMATO AND TOMATILLO GAZPACHO



Tomato and Tomatillo Gazpacho image

Provided by Andrea Albin

Categories     Onion     Tomato     Appetizer     Dinner     Lunch     Summer     Healthy     Tomatillo     Cilantro     Chile Pepper     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (first course) servings

Number Of Ingredients 9

1/2 pound fresh tomatillos, husked, rinsed, and quartered
1 1/2 pounds tomatoes, chopped, divided
1/2 cup chopped white onion, divided
1 fresh serrano chile, coarsely chopped, including seeds
1 garlic clove, quartered
2 tablespoons red-wine vinegar
1 cup water
2 tablespoons olive oil
1/2 cup chopped cilantro

Steps:

  • Pur&eaacute;e tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
  • Force through a medium-mesh sieve into a bowl, discarding solids.
  • Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.

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