4 tablespoons olive oil
fresh green chili pepper, finely minced
1 large Bermuda onion, peeled, quartered and thinly
1 large red bell pepper, cored, seeded and thinly
1 large green bell pepper, cored, seeded and thinly
cloves garlic, peeled and finely minced
½ teaspoons imported paprika
1 tablespoon fresh thyme leaves
1 medium-sized zucchini, trimmed and cubed
ripe tomatoes, peeled, seeded and chopped
Salt and freshly ground black pep. per to taste
1'/4 cups arborio rice
chicken stock or bouillon Finely minced fresh parsley for garnish
1. In a
large deep, 12-inch iron skillet,
heat the olive oil over medium- high heat. Add the chili pepper, onion and bell
peppers, reduce the heat to medium-low and cook for 20 minutes or until the
vegetables are tender and the onion is lightly browned.
Add the garlic,
paprika, thyme, zucchini and tomatoes. Season with salt and pepper. Cover the
skillet and simmer for 15 minutes.
Stir in the rice
and chicken stock or bouillon and bring to a boil. Reduce the heat to
medium-low, cover and simmer for 20 to 25 minutes or until the rice is tender.
Taste and correct the seasoning. Garnish with finely minced parsley. Serve the
paella hot as an accompaniment to roasted or grilled meats or as a light Sunday
supper, directly from the skillet, accompanied by a well-seasoned green salad.
The paella can also be served at room temperature, doused with fresh lemon juice
and a drizzle of f fruity
4 to 6 servings
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