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Los Angeles Times

Here's a summer entertaining menu that keeps things easy for the cook. The paella, served with grilled chicken and shellfish, is adapted to serve at room temperature. That means all the cooking is done in advance without compromising the dish. ... Read more

Total time: 1 hour 35 minutes | Serves 6
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeno, seeded if desired, minced
  • 1 tablespoon minced garlic
  • 1 1/4 cups rice
  • 2 teaspoons paprika (preferably Hungarian)
  • 2 1/2 cups low-sodium chicken broth
  • 1 (8-ounce) bottle clam juice
  • 1/2 cup dry white wine (or dry vermouth)
  • 8 green cracked olives, pitted, flesh slivered
  • 1/4 teaspoon crumbled saffron threads
  • 1/4 teaspoon coarse salt
  • 1 bay leaf
  • Freshly ground pepper
  • 1 cup frozen baby peas, thawed
  • 1 cup young corn kernels, cut from cob
  • Lime wedges, for serving

Step 1Heat the oil in a large paella pan or 12-inch nonstick skillet over medium-high heat. When hot, add the onion, green pepper, jalapeno and garlic. Cook until the onion is slightly softened, stirring often, about 5 minutes. Add the rice and paprika and cook, stirring, for 2 minutes.

Step 2Add the chicken broth, clam juice, white wine, olives, saffron, salt, bay leaf and pepper to taste. Stir well. Bring to a boil. Simmer, covered, until the rice is just tender, about 16 minutes. It's OK if there's extra liquid; the rice will absorb it as it stands. Remove from the heat. Stir in the peas and corn. (This can be made a day ahead and refrigerated. To serve, let the rice come to room temperature or warm slightly in a microwave oven.) Taste; adjust the seasoning. Serve at room temperature (right in the paella pan, if using), garnished with lime wedges. Serve the grilled shellfish and chicken on a separate platter.


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