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Paella 08

This Paella 08 recipe uses Onion Divided Use, Tomato Sauce, Extra Virgin Olive Oil, Freshly Squeezed Lemon Juice, and Sodium Reduced Soy Sauce. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 2 tsp
• 1/4 cup
• 1 cup

Method (preview)

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Combine the stock, 1 cup of the chopped onion and the saffron and bring to a boil.

3. 3

   Reduce the heat and simmer for 10 minutes.

4. 4

   Add the tomato sauce and continue to simmer for 10 more minutes, set aside.

5. 5

   Heat the olive oil in a large skillet or paella pan.

6. 6

   Add the garlic and cook until it sizzles.

7. 7

   Add the parsley, lemon juice, soy sauce and the remaining cup of chopped onion.

8. 8

   Cook, stirring constantly until the onion is clear.

9. 9

   Add chopped green onion tops and pepper strips.

10. 10

    Continue to cook until the pepper is just crisp-tender.

11. 11

    Add the rice and mix well.

12. 12

    Continue to cook until the rice is well-coated.

13. 13

    Add the hot stock to the rice mixture and mix well.

14. 14

    Cover and bake in the preheated oven for 45 minutes or until the liquid is absorbed.

15. 15

    When the rice has cooked, remove from the oven and add the thawed peas, artichoke hearts and undrained pimientos and mix well.

16. 16

    To serve, place 1 cup of the rice mixture on a large plate or in a pasta bowl.

17. 17

    Garnish with cherry tomato crowns and a large sprig of parsley.