Spanish Paella

Ingredients:

  • 1/4 cup vegetable oil
  • 1 yellow onion, diced
  • 1 bell pepper, minced
  • 4 Roma tomatoes, diced
  • 1 bay leaf
  • 1 tsp. paprika
  • pinch of saffron
  • 1/2. tsp salt
  • 1/4 tsp. pepper
  • 1/4 cup white win
  • 8 pz. tempeh, cubed
  • 4 boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup fresh parsley, chopped
  • 2 cups medium grain rice
  • 5 cups chicken stock
  • 1/2 cup of frozen peas
  • lemon slices for garnish

Directions:

  1. Add vegetable oil to a large skillet over medium heat. add the onions, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes
  2. Add white wine and cook for 10 minutes; taste and add salt if needed.
  3. Add Tempeh and chicken pieces and cook for 2 minutes or until chicken reaches 165 degrees F.
  4. Then add rice and parsley and cook for an additional 1 minute to toast rice.
  5. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!) Bring the mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking.
  6. After 15 minutes nestle peas into the top of the rice. Continue cooking an additional 5 minutes until rice is just tender on top. Remove from heat and allow to rest, covered, for 1o minutes.
  7. Garnish with lemon slices and additional fresh parsley just before serving.

Makes 4 servings

Nutritional Information per serving: 711 g

Calories 778; Total Fat 24 g (Sat. Fat 4 g); Cholesterol 61 mg; Sodium 913 mg; Carbohydrates 90 g; Protein 44 g; Fiber 4 g