Not Your Traditional Paella

Not Your Traditional Paella

Paella is a traditional Valencian dish, and usually has meat such as rabbit, chicken and duck.  This version is tasty and healthy as well, without any of the added animal fats.

Serves 6-8

Not Your Traditional Paella
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    For the herb blend:
  • 1 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 2 large garlic cloves, minced
  • For the Paella:
  • 1 cup water
  • 1 teaspoon saffron threads
  • 32 oz vegetable broth
  • 1 tablespoon olive oil
  • 1 large finely chopped Vidalia onion
  • 1 finely chopped red bell pepper
  • 1 finely chopped green bell pepper
  • 1 15 oz can fire-roasted diced tomatoes, undrained (Muir Glen)
  • 1 teaspoon smoked paprika
  • 3 large garlic cloves, minced
  • 3 cups uncooked Arborio rice or other short-grain rice
  • 12 oz fresh green peas (or frozen)
  • 1/4 cup fresh lemon juice
  • Lemon wedges (optional)


  1. To prepare the herb blend, combine the first 4 ingredients, and set aside.
  2. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
  3. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat.
  4. Add onion and bell peppers; saute 10 minutes, stirring occasionally.
  5. Reduce heat to medium-low.
  6. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.
  7. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture and peas. Bring to a low boil; cover and cook 15 minutes, stirring frequently, or until most of the broth is cooked out.
  8. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes.
  9. Serve with lemon wedges, if desired.

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