Traditional paella is made in a wide shallow pan, but today’s non-stick skillet makes a very good substitute and reduces the amount of oil needed for this dish.
Ingredients
4 cups assorted prepared vegetables 1 L
3 1⁄2 cups Chicken Stock (page 42) or ready-to-use chicken or vegetable broth 875 ml
1⁄4 TSP saffron threads, crushed 1 ml
Pinch hot pepper flakes Pinch
Salt
2 TBSP olive oil 30 ml
4 green onions, chopped 4
3 large cloves garlic, finely chopped 3
1 1⁄2 cups short-grain white rice, such as Arborio 375 ml
Instructions
Preheat oven to 375°F (190°C).
Cook vegetables (except peppers and zucchini) in a saucepan of boiling, lightly salted water for 1 minute. Rinse under cold water to chill; drain well.
In the same saucepan, bring stock to a boil. Add saffron and hot pepper flakes; season to taste with salt. Keep warm.
In a large nonstick skillet, heat oil over medium-high heat.
Add green onions and garlic; cook, stirring, for 1 minute.
Add vegetables to skillet; cook, stirring often, for 4 minutes or until lightly browned.
Stir in rice and hot stock mixture. Reduce heat so rice cooks at a gentle boil: cook, uncovered, without stirring, for 10 minutes or until most of the liquid is absorbed.
Cover skillet with lid or foil. (If skillet handle is not ovenproof, wrap in double layer of foil.) Bake for 15 minutes or until all liquid is absorbed and rice is tender.
Remove; let stand, covered, for 5 minutes before serving.
Notes
Tip: Try a variety of different vegetables, including bite-size pieces of broccoli, cauliflower, asparagus, green beans, bell peppers and zucchini.
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/cookbook-corner-best-of-bridge-home-cooking-review/%3C/div%3E