Paella with green tomatoes and bacon
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Bacon; cut into 1/4 inch strips |
| 1 | cup | Chopped onion |
| 1 | cup | Green pepper; cut into + inch dice |
| 2 | Cloves garlic; peeled, minced and smashed | |
| 1 | Jalapeno pepper; seeded and minced | |
| 2 | cups | Long-grain rice (uncooked) |
| 2 | cups | Cored and coarsely chopped green tomatoes |
| 4 | cups | Chicken broth |
| 1 | teaspoon | Salt (decrease to 1/2 tsp. if using canned broth) |
| ¼ | teaspoon | Freshly ground pepper |
| 1 | tablespoon | Minced cilantro |
| 1 | tablespoon | Minced Italian parsley |
Directions
Date: Mon, 10 Jun 1996 15:23:17 -0400 From: "Joey Kelly (Joey Kelly)" <JWKELLY@...> I too lurk most of the time, but I have a recipe for paella that you might like, so I am now posting my first recipe. I got this off the Net somewhere, but it's from Tomato Imperative by Sharon Nimtz and Ruth Cousineau. Unfortunately, I have not tried it.
In a large, heavy-bottomed skillet (or paella pan), render the bacon until it is brown and has released its fat. Discard all but 3 tbsp. of the fat.
Stir in the onion, green peper, garlic and jalapeno and cook for 7 to 8 minutes over medium heat until vegetables are wilted. Stir in the rice and cook for 1 minute longer. Add green tomatoes, broth, salt and pepper and bring to a boil. Cover, turn heat to very low and cook about 20 minutes, until the rice has absorbed all the liquid. Fluff with a fork and stir in cilantro and parsley. Cover and let stand for 5 minutes before serving.
(Suggested addition: meld a pinch of saffron with a bit of warm broth and add it to the rice toward the end of the cooking time). Serves 6 to 8.
EAT-L DIGEST 9 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .