4 tablespoons olive oil

1 small fresh green chili pepper, finely minced

1 large Bermuda onion, peeled, quartered and thinly sliced

1 large red bell pepper, cored, seeded and thinly sliced

1 large green bell pepper, cored, seeded and thinly sliced

2 large cloves garlic, peeled and finely minced

1 ½  teaspoons imported paprika

1 tablespoon fresh thyme leaves

1 medium-sized zucchini, trimmed and cubed

4 large ripe tomatoes, peeled, seeded and chopped

Salt and freshly ground black pep. per to taste

1’/4 cups arborio rice

2 cups 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.

2. Add the garlic, paprika, thyme, zucchini and tomatoes. Season with salt and pepper. Cover the skillet and simmer for 15 minutes.

3. 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 olive oil.


Yield:  4 to 6 servings


Adapted from an article in a 1989 NYTimes article.

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