Paella dish can be on table in a hurry
To make a credible paella, that longtime favorite of traditional Spanish cooking, in less than half an hour, you need a plan and a few smart moves.
Happily, that’s laid out for cooks-in-a-hurry in “Good Housekeeping Rush Hour Dinners” (Hearst Books, 2005, $14.95), in this speedy paella recipe. The cookbook’s editors have worked out a good-looking version of this famously variable dish that any cook can quickly get on the table.
The book, handily ringbound, well-designed and illustrated, offers some 150 fresh and varied recipes to fulfill the subtitle’s promise of “great meals in 30 minutes or less.” The choice ranges widely, including meat, fish and poultry dishes and a variety of vegetables. Beyond American standards, there are recipes featuring the flavors of Italy, Thailand and Mexico, among others.
Speedy Paella
3 1/2 -ounce package fully cooked chorizo or pepperoni, cut into 1/4 -inch pieces
1 pound chicken tenders, each cut crosswise into thirds
1 medium red pepper, chopped
1 garlic clove, crushed with garlic press
1/8 teaspoon dried thyme
8-ounce package Spanish-style yellow rice mix
10-ounce package frozen peas
In nonstick 12-inch skillet, cook chorizo over medium-high heat, stirring occasionally, until fat is released, 2 to 3 minutes. With slotted spoon, transfer chorizo to plate.
To same skillet, add chicken and cook until cooked through, 3 to 4 minutes; transfer chicken to plate. Add red pepper, garlic and thyme to skillet and cook, stirring, 1 minute. Add rice mix, 2 cups water, and chorizo; heat mixture to boiling over medium-high heat. Reduce heat to medium-low and cook, uncovered, 10 minutes.
Stir frozen peas into rice mixture and cook 5 minutes, covered. Stir in chicken and heat through. Transfer to warm serving bowl, if you like.
Cook’s tip: To reduce the total time by 5 minutes, thaw peas in the microwave while rice is cooking, then stir in with cooked chicken just until heated through.
Yield: 4 main-dish servings
Approximate nutrition per serving: 490 calories, 12 grams fat (4 grams saturated, 22 percent fat calories), 42 grams protein, 54 grams carbohydrate, 88 milligrams cholesterol, 6 grams dietary fiber, 1,455 milligrams sodium.