Total time: About 1 hour, 45 minutes
Servings: 6
Note: You may substitute three-quarters cup to 1 cup frozen peas or lima beans (defrosted) for the fava beans. Vialone Nano is available at Surfas in
Ingredients
1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2 -inch chunks
1 tsp. sweet Spanish paprika, divided
Fine sea salt
Freshly ground black pepper
6 garlic cloves, crushed through a garlic press, divided
5 cups chicken broth
1 generous pinch of saffron
1 1/2 pounds fava beans, shelled
2 large or 3 medium ripe tomatoes
1 lemon, cut in half
1 1/2 pounds baby artichokes
4 Tbsps. olive oil, divided
1/2 pound Blue Lake green beans or Romano beans, cut into 1 1/2 inch lengths
1 roasted medium-size red pepper, peeled and cut into medium dice (about 1/4 cup)
1 branch rosemary
1 pinch of cayenne
1 3/4 cup Vialone Nano or Arborio rice
1. Place the chicken in a medium bowl and sprinkle with one-half tsp. of paprika, one-half tsp. salt, a few grindings of pepper and half the garlic. Toss the chicken to coat with the mixture, then set aside.
2. Bring the chicken broth to a simmer in a large saucepan and add the saffron, crushing it with your fingers as it goes in. Turn the heat to low and cover until ready to use.
3. Fill a medium saucepan with water and bring it to a boil. Add the shelled fava beans, blanch for 2 minutes, then drain and shock in ice water. Peel the skin from each fava bean; discard the skins. Set aside.
4. Cut the tomatoes in half horizontally and grate them on a box grater into a large bowl, discarding the skins. Set aside.
5. Fill a medium bowl with cold water, squeeze the lemon halves into it, and drop in the squeezed lemons. To trim an artichoke, pull off all the outer leaves until only pale, tender leaves remain. Trim the bottom of the stem and peel the stem. Use a sharp knife to cut off the tips, then cut it in half vertically (if the artichoke is very small) or in quarters (if it's bigger). Drop the pieces into the lemon water. Trim the rest in the same manner. Leave them in the acidulated water until ready to use.
6. Heat 3 Tbsps. of olive oil in a 16-inch paella pan over high heat until it's smoking. Add the chicken and sauté for about 3 minutes over high heat, until the pieces start to brown. While they're browning, drain the artichokes, pat them dry and add them to the chicken; continue sautéing for about 7 to 8 minutes until the artichokes are tender and beginning to caramelize (you may need to turn down the heat a bit). Add the string beans and continue sautéing for about 2 minutes. Add the red pepper and a good pinch of salt, and stir to combine. Push everything to the edges of the pan.
7. Add the remaining olive oil to the center of the pan. Lower the heat to medium, add the remaining garlic, and cook until fragrant, about 15 seconds. Add the tomato purée to the center of the pan and cook, stirring occasionally, until the tomatoes are thickened, about 5 to 7 minutes. Push the chicken and vegetables into the tomato mixture, and stir to combine. Add the remaining paprika, the sprig of rosemary, the cayenne, and a good pinch of salt and stir. Add the rice and stir to combine.
8. Meanwhile, heat the oven to 425 degrees or light a grill with a lid. If using a grill, do not continue with the recipe until the grill is nearly ready, when the hot coals are coated with white ash.
9. Add 4 cups of chicken broth to the paella pan, and stir to combine. Shake the pan gently to distribute the rice evenly. Move the pan over two burners and continue to cook over medium heat until the cooking liquid is about level with the rice but the rice is still soupy, about 7 minutes. Periodically move and rotate the pan so that the liquid boils evenly. If the liquid is absorbed too quickly, sprinkle on some additional broth.
10. If using a grill, when the rice is almost done, distribute the coals evenly on the bottom grate. Transfer the pan to the grill and close the lid, or to the oven. Bake or grill for about 15 minutes, until the rice is tender, but a little al dente. Check on it a couple times as it cooks, and if seems too al dente, sprinkle on a little more broth.
11. Remove the paella from the oven or grill, cover the pan with foil and let it stand for 5 minutes. Uncover it and let it stand an additional 10 minutes. Serve from the pan.
Each serving: 565 calories; 37 grams protein; 67 grams carbohydrates; 7 grams fiber; 19 grams fat; 4 grams saturated fat; 74 mg. cholesterol; 659 mg. sodium.
from epicurious.com -- thanks, simona!
PIZZA BIANCA WITH GOAT CHEESE AND GREENS
Crust
3/4 cup warm water (105°F to 115°F)
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour
Seasoned oil
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
1/4 teaspoon dried crushed red pepper
Topping
1 bunch Swiss chard (about 10 ounces), white ribs cut away
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
Yellow cornmeal
8 ounces whole-milk mozzarella cheese, coarsely grated
4 ounces soft fresh goat cheese, crumbled (about 1 cup)
For crust: Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.
Meanwhile, prepare seasoned oil: Mix oil, garlic, and red pepper in small bowl. Let stand 1 hour.
For topping: Cook chard in large pot of boiling salted water until just tender, about 2 minutes. Drain. Rinse under cold water; drain. Squeeze dry, then coarsely chop. Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and stir 30 seconds. Add chard and stir 1 minute. Season to taste with salt. Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Sprinkle mozzarella over dough, leaving 1-inch border. Scatter chard over mozzarella. Top with goat cheese. Brush crust edge with some of seasoned oil. Set aside 2 teaspoons seasoned oil; drizzle remaining oil over pizza. Bake pizza until crust is brown, about 15 minutes. Remove from oven; brush edge with seasoned oil and serve.