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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Farmers’ Market Nutrition Program (Senior & WIC Benefits)
    • FreshRx (Produce Prescription Program)
  • Connect
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Vegetable Paella

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Recipe Rating




3

Serves 4 to 6

Ingredients:

1 tablespoon olive oil
½ cup medium white onion, chopped
½ red or green bell pepper, washed and diced
1 cup medium-grain white rice, such as Cal Rose or Arborio
1/8 teaspoon turmeric
2 cups chicken or vegetable broth
2 medium tomatoes, diced
¼ teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon dried thyme
3 saffron threads, optional
1 cup fresh or frozen peas
1 tablespoon chopped parsley

In a large skillet or paella pan, heat the olive oil over medium-high heat. Add the onion and bell pepper and cook for 2 to 3 minutes, stirring often until the vegetables have softened. Stir in the rice and turmeric and cook 1 minute more. Add the broth, tomatoes, salt, paprika, thyme and saffron, if using. Bring to a boil, stir once, cover and reduce the heat to low. Cook for 25 to 30 minutes, until all the liquid has been absorbed. Add the peas and parsley. Remove from the heat and let sit, covered, for 5 to 10 minutes before serving. — Reprinted with permission, © 2005 Lynn Walters and Jane Stacey, www.cookingwithkids.net

© 2023 The New Mexico Farmers' Marketing Association, a 501(c)3 non-profit organization, supports New Mexico farmers, families and communities by providing public education, food access programs, technical assistance, and advocacy.