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3 tb Olive oil
1 lg Onion; chopped
1 lg Fennel bulb; bulb chopped
5 lg Clov garlic; minced
2 c Arborio rice
1 14.5 oz can vegetable broth
1 16 oz can stewed tomatoes; undrained
1 c Dry vermouth
2 ts Dried thyme
1/2 ts Saffron threads
1/4 ts Cayenne
1 14 oz can artichoke hearts; drain/cut in 1/2" pc
1 lg Seeded yellow bell pepper; cut in 1" pieces
1 10 oz pkg sugar snap peas; frozen & unthawed
1/4 c Fresh cilantro; chopped
Heat oil in dutch oven over medium heat. Add onion, fennel and garlic; cook 5 minutes, stirring frequently. Stir in rice; cook 1 minute. Add broth, tomatoes, vermouth, thyme, saffron and cayenne; bring to boil. Stir in artichoke hearts and bell pepper; return to boil. Cover; simmer over low heat 20 minutes or until most of the liquid is absorbed.
Stir in sugar snap peas; cover and continue to simmer 2 minutes. Let stand covered 5 minutes or until liquid is absorbed (at this point, paella may be cooled, covered and refrigerated up to 24 hours before serving. Reheat until hot, adding add'l vegetable broth or water as necessary.)
Transfer to chafing dish or warming dish; sprinkle with cilantro and reserved chopped fennel fronds. Makes 12 servings, 4 grams of fat per
1 cup serving.