| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Dutch |
Caprial2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Whole head garlic |
| 3 |
|
Cloves garlic; chopped |
| 1 |
|
Onion; diced |
| 4 |
|
Potatoes; peeled and cut into |
|
|
; 1/4-in slices |
| 4 |
lg |
Ripe tomatoes; peeled, seeded, and |
|
|
; diced |
| 6 |
c |
Vegetable stock |
| 3 |
c |
Uncooked long-grain white rice |
| 1 |
ts |
Saffron threads |
| 2 |
|
Bay leaves |
| 1 |
ts |
Good-quality paprika |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 350°. Heat the olive oil in a Dutch oven or large
paella pan over high heat until hot. With a sharp knife, cut the top off
the head of garlic, exposing just the tips of the tops of the cloves. Add
the head of garlic to the pan and saute lightly for 2 to 3 minutes. Add the
chopped garlic, onion, and potatoes and saute well, about 4 minutes. Add
the tomatoes and stock and bring to a boil. Add the rice, saffron, bay
leaves, paprika, and salt and pepper. Cover with a lid and bake in the oven
until the rice is tender, about 20 minutes. Remove the pan from the oven.
Remove the head of garlic from the paella and squeeze the roasted garlic
from the cloves into the paella. Stir to mix.
To serve, spoon the paella onto a large platter or individual plates and
serve hot.
Converted by MC_Buster.
Per serving: 440 Calories (kcal); 13g Total Fat; (26% calories from fat);
13g Protein; 70g Carbohydrate; 4mg Cholesterol; 2459mg Sodium Food
Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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