Rach-aroni Paella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups chicken broth 2 pinches saffron threads 2 tablespoons extra virgin olive oil (EVOO) 2 tablespoons butter 2/3 cup 1/2-inch pieces vermicelli pasta or spaghetti (a couple generous handfuls) 1 onion, finely chopped 2 cloves garlic, grated or finely chopped 1/2 cup long-grain white rice 2 tablespoons chopped fresh thyme or 1-1/2 teaspoons dried thyme 1 teaspoon ground turmeric (1/3 palmful) 1 teaspoon sweet paprika (1/3 palmful) 1 pinch ground cinnamon Salt and pepper 1/2 pound peeled, deveined medium shrimp 1/2 pound frozen peas 1/4 cup chopped flat leaf parsley 1/4 pound Spanish chorizo sausage, cut into cubes or sliced into half-moons 1 pound boneless, skinless chicken thighs, cut into bite-size pieces 1/3 cup white wine or dry sherry
In a medium saucepan, keep the chicken broth and saffron warm over medium-low heat.
Meanwhile, in a large nonstick skillet with a tight-fitting lid, heat 1 tablespoon EVOO, one turn of the pan, and the butter over medium heat. Add the vermicelli and toast until golden, 2-3 minutes. Add the onion and garlic and cook until softened, 2-3 minutes. Stir in the rice to coat, then add the thyme, turmeric, paprika and cinnamon; season with salt and pepper. Pour in the saffron broth and bring to a boil, then lower the heat, cover and simmer for 15 minutes. Stir in the shrimp, peas and parsley and cover and cook for 3 minutes. Uncover the pan, increase the heat to medium and cook until the rice is golden, 2-3 minutes.
In another skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, about 1 minute. Add the chicken and cook until browned, about 5 minutes. Pour in the wine, scraping up any browned bits, and cook until slightly reduced, about 3 minutes. Stir into the crispy rice.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BDEBOLT.
Meanwhile, in a large nonstick skillet with a tight-fitting lid, heat 1 tablespoon EVOO, one turn of the pan, and the butter over medium heat. Add the vermicelli and toast until golden, 2-3 minutes. Add the onion and garlic and cook until softened, 2-3 minutes. Stir in the rice to coat, then add the thyme, turmeric, paprika and cinnamon; season with salt and pepper. Pour in the saffron broth and bring to a boil, then lower the heat, cover and simmer for 15 minutes. Stir in the shrimp, peas and parsley and cover and cook for 3 minutes. Uncover the pan, increase the heat to medium and cook until the rice is golden, 2-3 minutes.
In another skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, about 1 minute. Add the chicken and cook until browned, about 5 minutes. Pour in the wine, scraping up any browned bits, and cook until slightly reduced, about 3 minutes. Stir into the crispy rice.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BDEBOLT.
Nutritional Info Amount Per Serving
- Calories: 465.4
- Total Fat: 19.6 g
- Cholesterol: 158.2 mg
- Sodium: 1,096.0 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 5.3 g
- Protein: 37.1 g
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