Chow - Easy Paella Cookbook: 50 Delicious One-Pot Meals

Ingredients

• 1 pinch saffron
• 1 medium eggplant, cut into large chunks
• 3 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 yellow pepper, finely chopped
• 1 red bell pepper, finely chopped
• 2 tsp paprika
• 225 g arborio rice
• 2 1/2 C. vegetable broth
• 1 (19 oz.) can diced tomatoes
• salt and pepper
• 1 C. mushroom, sliced
• 1 C. green beans, cut into segments
• 1 (19 oz.) can chickpeas, rinsed and drained

Directions

• In a small bowl, place the saffron and pour 3 tbsp of water and keep aside.
• In a colander, place the eggplant chunks and sprinkle with the salt and keep aside for about 30 minutes.
• Rinse and drain well.
• In a skillet, heat the oil and saut the eggplant, peppers, garlic and onion for about 5 minutes.
• Stir in the paprika and rice and then add the tomatoes, broth, saffron, salt and black pepper.
• Bring to a boil and simmer, stirring occasionally for about 15 minutes.
• Gently, fold in the chickpeas, green beans and mushrooms and simmer for about 15 minutes.
• Serve immediately.

Ingredients

• 3 C. calasparra rice
• 8 C. hot chicken stock
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 large bell pepper, diced
• 10 -15 flat green beans
• 4 plum tomatoes, diced
• 0.5 (4 oz.) can tomato paste
• 15 large shrimp, peeled and deveined
• 2 -3 lb. rabbit
• 4 links chorizo sausages, sliced into 1 inch pieces
• 1/2 C. fresh parsley
• 2 -3 tbsp fresh thyme
• 1/2 tbsp paprika
• 1 pinch saffron
• 3 lemons, quartered

Directions

• Separate the rabbit legs and cut the remaining meat into small slices.
• In 2 different bowls, place the rabbit meat and shrimp and sprinkle with the salt.
• Grease a paella pan with olive oil on high heat and cook the chorizo for about 1-2 minutes.
• Transfer the chorizo to a plate.
• In the same pan, cook the rabbit for about 2-3 minutes and transfer the rabbit to a plate.
• In the same pan, saut the bell pepper, onion and garlic till softened.
• Stir in the tomatoes and cook for some time.
• Push the onion mixture to one side of the pan and add the tomato paste and cook for about 1-2 minutes.
• Add the chorizo, rabbit, herbs and paprika and stir to combine with the onion mixture.
• Stir in the rice and cook for about 1-1 1/2 minutes and stir in the saffron.
• Add enough broth to cover the rice mixture and bring to a boil.
• Reduce the heat to medium and cook for about 5-10 minutes, adding the required broth and stirring occasionally.