Sun
67° | 43
Paella
My version of this dish can be done in the rice cooker
Chicken (optional – I often use some of the pre-cooked wings they sell at the deli at whole foods)
Carrots or parsnips (2 – 3 medium sized, peeled & sliced into chunks)
Onions (2 medium)
Artichoke hearts (I use a can of water-pack, NOT marinated)
Hearts of palm (optional)
Tomatoes (canned, whole)
Spanish paprika (1 tsp)
Olive oil (a splash to fry the onions & garlic)
Sesame oil (a dash for flavor)
juice of 1 lime
4 cloves garlic, mashed/minced
Clove, ground, ¼ tsp
“Sichuan pepper” (huajiao) ground – a dash
Chicken broth – 1 cup
1 cup rice (use short grain or sushi rice)
Approx. 1 cup water – use less, depending upon desired consistency (thicker or not)
Fresh cilantro – minced, add last.
Throw all of this except the cilantro into the rice cooker, close the lid, and push the button.
Lacking a large rice cooker, you can:
glass the onions and saute the garlic, then add the remainder of the ingredients and simmer over medium to medium-low heat. Should simmer for about 1/2 hour to 45 minutes.
Freezes and defrosts just fine.
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