Pepper Corn Paella
From chefmeow 16 years ago
- 30 minutes to make
- Serves 4
PEPPER CORN PAELLA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ouzo Estate in Seagoville, Texas in 1982.
Ingredients
- 1 tablespoon vegetable oil shopping list
- 1 white onion chopped shopping list
- 2 garlic cloves minced shopping list
- 1 cup short grain rice shopping list
- 1/4 teaspoon turmeric shopping list
- 2 cups warm vegetable stock shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1 sweet red pepper shopping list
- 1 sweet green pepper shopping list
- 2 plum tomatoes shopping list
- 1-1/2 cup fresh corn kernels shopping list
- fresh parsley chopped shopping list
How to make it
- In large nonstick skillet or paella pan heat oil over medium heat.
- Cook onion, garlic, rice and turmeric for 4 minutes.
- Stir in stock, salt and pepper then bring to boil.
- Reduce heat then cover and simmer for 10 minutes.
- Cut green and red peppers in half lengthwise then remove core and membranes.
- Cut in half crosswise then cut lengthwise into strips.
- Core and chop tomatoes then stir peppers and tomatoes into pan and cook covered 15 minutes.
- Stir in corn then cook covered for 5 minutes then garnish with parsley and serve.
People Who Like This Dish 1
- bluewaterandsand GAFFNEY, SC
- jenniferbyrdez Kenner, LA
- pokerdude Dayton, OH
- minitindel THE HEART OF THE WINE COUNTRY, CA
- chefmeow Garland, TX
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The Rating
Reviewed by 4 people-
ok youre hot tonight lol
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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I have never had this. Sounds delicious!
bluewaterandsand
in GAFFNEY loved it
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" It was excellent "
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