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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This low-fat rendition of the classic dish comes from Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain. Ingredients:
1/2 cup water |
1/4 teaspoon saffron threads |
2 tablespoons olive oil |
1 red bell pepper, diced |
1 medium onion, diced |
1/2 9-ounce package frozen baby artichokes, thawed, quartered |
2 large garlic cloves, minced |
1 1/2 cups paella rice, arborio rice, or medium-grain white rice |
3 cups chicken stock or canned low-salt broth |
2 cups chopped escarole or chard |
1 cup drained canned ready-cut tomatoes |
3/4 teaspoon paprika |
1/2 teaspoon salt |
1 15-ounce can cannellini (white kidney beans), rinsed, drained |
1/2 cup shelled fresh peas or frozen peas |
Directions:
1. Bring water to a boil in small saucepan. Add saffron, cover and remove from heat. Let stand 10 minutes.
2. Heat olive oil in heavy large 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 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. Remove saucepan from heat. Let stand 5 minutes and serve.
3. Per serving: calories, 320.49; fat, 6.29 g; sodium, 378 mg; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
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