Paella & palm plates
Posted by Jeanne on August 30, 2010
We had paella last night – I did a combination of this recipe and this other recipe that I got somewhere off the internets and can’t find to credit.
If this is very much like your paella recipe, I thank you profusely.
0.5 cup water
A heavy pinch of saffron threads
2 tablespoons olive oil
1 red bell pepper, diced
1 medium onion, diced
1 9-ounce package frozen baby artichokes, thawed, quartered (I actually use the marinated jarred ones)
2 large cloves garlic, minced
1.5 cups paella rice, Arborio rice, or medium-grain white rice
3 cups chicken stock
2 cups chopped chard
1 cup cut up tomatoes, plus a couple of pretty tomatoes wedged for garnish
1 TB smoked paprika
1 15-ounce can great northern rinsed, drained (I used about 1.5 cup of cooked dried beans)
1 cup frozen peas
Preheat your oven to 400F.
Bring water to a boil in small saucepan or teakettle. Add saffron and steep for 10 to 15 minutes.
Heat olive oil in a heavy, oven-safe saucepan over medium-high heat. Add bell pepper and onion and sauté until onion is golden, about 8 minutes. Add artichokes and garlic and sauté 5 minutes. Reduce heat to low. Add rice and stir to coat with oil.
Add chicken stock, escarole and cut up tomatoes and bring to boil, stirring frequently. Add saffron water, paprika and salt. Reduce heat to medium-low. Cover and cook 15 minutes.
Mix beans and peas into rice, cover and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes.
Place sliced tomatoes on top of paella. Leaving it uncovered, bake for about 10 minutes so that the bottom gets a little crusty. Let stand five minutes and serve.
The only thing I have to complain about is that they are not completely flat – but I have to say they look really cool and because each one is unique, people talk about them. I think plates that get people to talk about composting at dinner are pretty great.
The food and company were pretty darn great too.