Cheaters Paella Ruth Reichl Recipes

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CHEATER'S PAELLA



Cheater's Paella image

Make and share this Cheater's Paella recipe from Food.com.

Provided by SashasMommy

Categories     Rice

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

1 (10 ounce) package saffron rice mix (I like Vigo Yellow Rice)
1 tablespoon butter or 1 tablespoon olive oil
2 1/2 cups water
1 -1 1/4 lb boneless skinless chicken breast
1/2 teaspoon chopped garlic
fresh cracked pepper
1/4 cup chopped onion (fresh or frozen)
1/2 cup chopped bell pepper (fresh or frozen)
1/2 cup peas (fresh or frozen) or 1/2 cup green beans (fresh or frozen)

Steps:

  • Wash and cube chicken.
  • Bring water to boil in a large sauce pan. Add rice with seasoning and butter or olive oil.
  • Cook for 1 minute, then cover and reduce heat to simmering.
  • Cook rice for 20-25 minutes.
  • Meanwhile, spray skillet with non-stick cooking spray.
  • Saute chicken, garlic and fresh cracked pepper on medium heat till chicken is white on the outside, but not cooked through (about 10 minutes).
  • Add vegetables and stir to combine. Cover and cook another 10 minutes or until chicken is cooked through.
  • Remove chicken and vegetables from skillet with a slotted spoon and mix into rice.

Nutrition Facts : Calories 140.4, Fat 3.5, SaturatedFat 1.8, Cholesterol 58.8, Sodium 79, Carbohydrate 4.1, Fiber 1.2, Sugar 1.6, Protein 22.1

CHEATER'S PAELLA (RUTH REICHL)



CHEATER'S PAELLA (RUTH REICHL) image

Number Of Ingredients 16

2 1/2 cups homemade chicken stock
1/4 to 1/2 teaspoon saffron threads
1 pound boneless chicken thighs
Salt, pepper
2 tablespoons olive oil
1/2 pound chorizo, cut into 1/2" slices
1 onion, chopped
2 cloves garlic, smashed
2 whole jarred roasted peppers, diced
1/2 pound medium shrimp, shelled
1 1/4 cups bomba rice (arborio or canaroli are acceptable substitutes)
1 bay leaf, crumbled
1/4 cup dry white wine,
1/2 lemon, squeezed
1 pound littleneck clams, washed and purged
1 pound squid, bodies separated from tentacles and cut into 1 inch rings

Steps:

  • Heat the stock with the saffron. Cover and simmer 15 minutes. Set aside Heat the oil in a large flat pan or paella pan and cook the onions, garlic and pimentos until they're fragrant, about 10 minutes. Add the chorizo and cook, stirring every once in a while, another 10 minutes or so. Dry the chicken thighs, sprinkle them with salt and pepper. Push the onion/chorizo mixture aside and add the chicken to the the pan, turning occasionally, until it has lightly browned on all sides, about 5 minutes. Add the rice to the pan and stir to coat it well with the oil. Toss in the wine and let it cook away. Add the bay leaf. Preheat the oven to 325°F. Bring the chicken stock to a boil and add to the pan. Simmer 10 minutes. Bury the shrimp, chicken, clams and squid in the rice, as well as you can (much of it will still be sitting on top), and bake, uncovered, until the clams are open, about 25 minutes. Remove from the oven, and if there is still liquid in the pan (bomba rice can be slow to absorb liquid), cook over medium heat for another 10 minutes or so. Cover and let stand for a few minutes before serving. Purging Clams Add a tablespoon of sea salt (it must be sea salt) to 2 cups of water. Add the clams and allow them to sit in the bowl, in the refrigerator, for a few hours. Watch the clams stick out their necks - and then watch how much sand they secrete into the bottom of the bowl.

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