This colorful Spanish dish is named for the special shallow two-handled pan in which it is traditionally prepared and served.
Makes 6 servings
|1||tablespoon olive oil|
|1||medium onion, chopped|
|1||serrano pepper,* finely chopped|
|1||red bell pepper, diced|
|1||green bell pepper, diced|
|3||cloves garlic, minced|
|1/2||teaspoon saffron threads, crushed|
|1||cup uncooked long-grain white rice|
|1||can (15 ounces) chickpeas (garbanzo beans), rinsed and drained|
|1||can (14 ounces) artichoke hearts in water, drained and cut into halves|
|1||cup frozen green peas|
|1-1/2||teaspoons grated lemon peel|
|Fresh bay leaves (optional)|
|Lemon slices (optional)|
*Serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat oven to 375°F. Heat oil in heavy ovenproof skillet over medium-high heat. Add onion, serrano pepper and bell peppers; cook and stir about 7 minutes.
- Add garlic, saffron and paprika; cook 3 minutes. Add rice; cook and stir 1 minute. Add water, chickpeas, artichoke hearts, green peas and lemon peel; mix well.
- Cover; bake 25 minutes or until rice is tender. Garnish with fresh bay leaves and lemon slices.
|Saturated Fat||1 g|
|Total Fat||10 g|
|Calories from Fat||24 %|
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