Converted, or parboiled, rice is soaked, steamed, and dried in the husk so its starches stay firmer and less sticky. Seek out this rice for paella.

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Ingredients

Directions

  • In a 15-inch paella pan,* heat olive oil over medium. Add pork and chicken. Cook and stir 2 to 3 minutes or until browned. Transfer to a bowl; set aside. Add sweet pepper to pan; cook and stir 2 minutes or until softened. Add garlic, thyme, bay leaf, paprika, and 1 tsp. black pepper; cook and stir 1 minute. Add wine; cook 30 seconds. Add tomato sauce and 1/4 cup water; cook and stir 1 minute. Stir in rice.

    Add pork, chicken, remaining 4 cups water, the chicken broth, and 1/2 tsp. salt. Bring to boiling. Cook, uncovered, over high 18 minutes or until most of the liquid is evaporated. Add Brussels sprouts. Reduce heat to medium; cook 2 minutes more. Turn off heat. Cover; let stand 5 minutes. Discard bay leaf. To make a crust, aka socarrat, reheat on high, without stirring, 1 to 2 minutes or until edges look dry.

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Roasted Brussels Sprouts

Preheat oven to 425°F. Place 1 lb. halved Brussels sprouts in a shallow baking pan. Add 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. black pepper; toss to coat. Roast 20 minutes or until tender and brown, stirring once.

*

A paella pan is wide and flat to ensure the rice cooks evenly. If you don’t have one, use a heavy 12- to 14-inch skillet that’s 2 to 21/2 inches deep.

Nutrition Facts

491 calories, 14 g fat (2 g saturated fat, 2 g polyunsaturated fat, 8 g monounsaturated fat), 73 mg cholesterol, 473 mg sodium, 56 g carbohydrates, 3 g fiber, 3 g sugar, 34 g protein.

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