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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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PEPPER CORN PAELLA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ouzo Estate in Seagoville, Texas in 1982. Ingredients:
1 tablespoon vegetable oil |
1 white onion chopped |
2 garlic cloves minced |
1 cup short grain rice |
1/4 teaspoon turmeric |
2 cups warm vegetable stock |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 sweet red pepper |
1 sweet green pepper |
2 plum tomatoes |
1-1/2 cup fresh corn kernels |
fresh parsley chopped |
Directions:
1. In large nonstick skillet or paella pan heat oil over medium heat.
2. Cook onion, garlic, rice and turmeric for 4 minutes.
3. Stir in stock, salt and pepper then bring to boil.
4. Reduce heat then cover and simmer for 10 minutes.
5. Cut green and red peppers in half lengthwise then remove core and membranes.
6. Cut in half crosswise then cut lengthwise into strips.
7. Core and chop tomatoes then stir peppers and tomatoes into pan and cook covered 15 minutes.
8. Stir in corn then cook covered for 5 minutes then garnish with parsley and serve.
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