Wednesday, April 14, 2010

Easy Paella

Sometimes you just need a good, easy summer-y dish. This one fits the bill. It isn't authentic but it is fast and flexible with the ingredients, and the best part is that you only dirty one pot. Here is what you need:

1 bag yellow rice
some kind of meat/seafood (a good way to use up leftovers)
vegetables (we like tomatoes and bell peppers, but you could use asparagus, peas, artichoke hearts, or any leftovers you have.)
onion, chopped
herbs of choice (parsley is good)

This is what I do. It is a basic approximation, and I'm sure I don't always do things the "right" way, so feel free to adapt it any way you'd like.

Heat up some olive oil in a large skillet. If your meat isn't already cooked, salt and pepper it and then brown it in the oil with the onion (and garlic if you'd like). Remove. Brown veggies. Put meat back in. Put in a can of whole tomatoes, using some of the juice to de-glaze the pan. Let the flavors meld for a few minutes. Then put in some more water and add the rice. (Sometimes I cook the rice separately and add it at the end, which is easier--and you really can't tell much of a difference in flavor.) Cover and cook for 10 minutes or so or until rice is done. Crack a couple of eggs over the top and stir it around until the eggs have cooked. Add herbs of choice.

If you have fresh tomatoes or a similar vegetable, it is best to wait until the end to add them or they might get overcooked.

No comments:

Post a Comment