All you need is a large covered skillet to make this fabulous paella. Traditional Paella rice is served with shrimp and chicken, (plus expensive saffron, which I don’t add) anymore.
I usually make our’s VEGGIE-STYLE. My family adores it with my Maple Glazed Salmon recipe. Both recipes are gluten-free and the flavors are incredibly delicious!
|Pictured: (Traditional Paella) with cooked chicken and shrimp.
We LOVE IT (Veggie-Style) served w/ Maple Glazed Salmon!
PAELLA SPANISH RICE: “Veggie-Style”
1 1/4 cups uncooked rice, we love Jasmine
1/2 cup onion, diced
3 Tbsp olive oil
1/2 sweet red pepper, diced
1/2 green pepper, diced
4 Tbsp fresh oregano, minced
(Substitute 1 Tbsp dried flakes)
2 tsp garlic, minced
1 tsp paprika
1 tsp salt
1/2 tsp cracked black pepper
1/2 tsp crushed red pepper flakes
1 small zucchini, diced
10 grape tomatoes (love adding them, when I have them!)
1 (14-oz) can chicken broth
1/2 cup frozen peas, thawed (reserved)
In a large skillet (with a cover), sauté rice and onions within the olive oil for 5 minutes. Add the peppers, oregano, garlic, and seasonings; cook 5 minutes. Stir in zucchini, tomatoes and chicken broth; bring to a boil. Reduce the heat to a simmer, cover for 20 minutes, to cook until tender. Fluff, adding a few tablespoons of water (if necessary) to remove bits from the bottom of the pan. Stir in the thawed peas, just before serving.