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Mountain-Style Paella
Recipe By : Bon Appetit May 1995
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Chicken Rice
Sausages To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large red bell peppers -- seeded
1/4 cup olive oil
3 1/2 pounds chicken -- cut into 8 pieces
1 1/2 pounds breakfast pork sausage links -- cut into 1-inch
-- pieces
1 pound mushrooms -- thinly sliced
3 pounds tomatoes -- about 7-cups
-- chopped
2 tablespoons minced garlic
1 pound green beans -- trimmed cut into
-- 1-inch lengths
1/2 cup almonds -- finely ground
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh sage
2 teaspoons salt
2 teaspoons ground black pepper
1/2 teaspoon saffron threads -- crushed
1/4 teaspoon dried crushed red pepper
2 cups arborio rice -- or short-grain
-- white rice
6 cups canned low-salt chicken broth -- hot
lemon wedges
Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve. H
eat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell
pepper strips; saute until softened, about 6 minutes. Using tongs, transfer p
epper strips to bowl; reserve. Season chicken with salt and pepper. Add to sk
illet and cook until brown on all sides, about 12 minutes. Transfer to plate.
Add sausage to skillet; saute until golden, about 5 minutes. Using slotted sp
oon, transfer to plate with chicken.
Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skille
t; saute over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped
bell pepper and bring to boil. Reduce heat and simmer until almost all liquid
evaporates, about 35 minutes.
Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, saus
age and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncover
ed until chicken is cooked, adding more broth if mixture seems dry, about 30 mi
nutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon.
Notes: About two centuries ago, field workers near Valencia began sharing a lun
cheon dish made of rice, vegetables, snails and eels cooked in a flat, oval, tw
o-handled metal pan known as a paellera. And so paella was born.
Rice dishes made in such a pan, whatever the ingredients, are called paella or
just arroz con ("rice with"), followed by a description of the contents. The t
raditional components of this particular version are snails, rabbit and rosemar
y, which are found in the Valencian mountains.
This equally delectable rendition omits the snails and substitutes chicken for
rabbit. This recipe can be made in a paella pan, a flameproof earthenware cass
erole or a large skillet.
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