3 to 4 tablespoons olive oil
2 onions chopped
5 garlic cloves, crushed
1 red bell pepper, julienned
1 green bell pepper, julienned
4 ripe tomatoes, peeled and chopped
2 cups long grain rice
4 cups vegetable stock
1/2 cup dry white wine
1 teaspoon saffron threads
1/2 cup green beans, cut into 1/2-inch pieces
2 16 oz. cans garbanzo beans, drained
1 cup frozen peas
1/2 cup black olives
1 teaspoon paprika
1 pound peeped and divined Shrimp
Salt and freshly ground black pepper to taste
In a large pot (paella pan), add the oil, sauté the onions, garlic, and bell peppers for about 5 minutes. Add the tomatoes, rice, 1 cup of the stock, and the white wine. Cook slowly, uncovered, over medium heat until the liquid is mostly absorbed. Add the remaining 3 cups of stock, saffron, green beans, garbanzo beans, peas, olives, paprika, and salt and pepper. Cook for 20 to 30 minutes. Add shrimp during the last 7 minutes, cook until shrimp are pink.
On my Facebook page there are a couple of pictures of me with friends enjoying paella, a Spanish rice dish. The first time was at the home Of Ken and Sherry out in Berkley, Calif. Ken did the paella on the Weber Grill, and it was wonderful. I am trying to get him to pass on his recipe. If he does not, no worries, I was there and will recreate it for you right here in Recipes for Life. The second paella was served at the home of Bill and Sherrie Down in Lakeland, Fla. As soon as I get her recipe, I will also share it. Now for all you asking for the paella recipe, here is my taken from my book "Curtis Cooks with Heart and Soul."
Not only is paella the name of the food, but it is also the name of the vessel in which the food is prepared. In lieu of a paella pan, a frying pan or Dutch oven will do.