From: Laurel Dodgen Date: Wed, 30 Jul 2025 16:18:50 +0000 (-0700) Subject: Move Paella recipe to Savory folder. X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=60adf4821b0588fa8a2a0e554f618cbd9ad769b4;p=recipes.git Move Paella recipe to Savory folder. --- diff --git a/recipes/savory/summer_paella.mdwn b/recipes/savory/summer_paella.mdwn new file mode 100644 index 0000000..df32fdf --- /dev/null +++ b/recipes/savory/summer_paella.mdwn @@ -0,0 +1,46 @@ +[[!meta title="Summer Garden Paella"]] + +Adapted from [check with D] + +2145 cal/recipe + +## Ingredients + +### DishOne + ++ 4 c roasted vegetable broth ++ 6 med tomatoes (about 1 1/2 lb), cored and cut into 1/2-inch wedges ++ 1 med zucchini, trimmed and diced ++ 1/4 c olive oil ++ 5 tbsp chopped fresh basil ++ 1 1/2 tsp salt ++ 1/2 tsp black pepper ++ 1 med onion, trimmed and diced ++ 1 small red bell pepper, cored and diced ++ 1 garlic clove, crushed and chopped ++ 2 tsp smoked paprika ++ 1 1/2 c arborio, bomba, or other short grain rice ++ 1 tbsp tomato paste ++ 1 1/2 c fresh or frozen corn kernels + +## Directions + ++ In a medium saucepan, bring the broth to a boil and then keep warm on low heat. ++ Combine tomato, zucchini, 2 tbsp oil, 3 tbsp basil, 1/2 tsp salt, and 1/2 tsp black pepper in a medium bowl. ++ Stir the tomato mixture to coate evenly. ++ Heat remaining 2 tbsp oil in a 12-inch oven-safe skillet over med-high heat until moisture sizzles. ++ Add onion and bell pepper to skillet and cook until golden, stirring occassionally, about 15 min. ++ Add garlic and paprika to skillet and cook over low heat for about 1 min. ++ Add rice and tomato paste to skillet and stir thoroughly. ++ Preheat oven to 400 F. ++ Add hot broth and remaining 1 tsp salt to skillet and bring to a boil. ++ Cover and boil on med heat for 10 min. ++ Uncover and stir in the corn and remaining 2 tbsp basil. ++ Spoon tomato mixture over the rice mixture and pour juices on top. ++ Place skillet in oven and bake for 25 min. ++ If rice is very firm or mixture is dry, add 3/4 c boiling water. ++ Raise oven temperature to 450 F. ++ Return skillet to oven and bake until rice is tender and all liquid is absorbed, about 15 min. ++ Cook skillet on stovetop for 10 min to brown rice on the bottom of the skillet. + +[[!tag rice paprika garlic corn]] diff --git a/recipes/summer_paella.mdwn b/recipes/summer_paella.mdwn deleted file mode 100644 index df32fdf..0000000 --- a/recipes/summer_paella.mdwn +++ /dev/null @@ -1,46 +0,0 @@ -[[!meta title="Summer Garden Paella"]] - -Adapted from [check with D] - -2145 cal/recipe - -## Ingredients - -### DishOne - -+ 4 c roasted vegetable broth -+ 6 med tomatoes (about 1 1/2 lb), cored and cut into 1/2-inch wedges -+ 1 med zucchini, trimmed and diced -+ 1/4 c olive oil -+ 5 tbsp chopped fresh basil -+ 1 1/2 tsp salt -+ 1/2 tsp black pepper -+ 1 med onion, trimmed and diced -+ 1 small red bell pepper, cored and diced -+ 1 garlic clove, crushed and chopped -+ 2 tsp smoked paprika -+ 1 1/2 c arborio, bomba, or other short grain rice -+ 1 tbsp tomato paste -+ 1 1/2 c fresh or frozen corn kernels - -## Directions - -+ In a medium saucepan, bring the broth to a boil and then keep warm on low heat. -+ Combine tomato, zucchini, 2 tbsp oil, 3 tbsp basil, 1/2 tsp salt, and 1/2 tsp black pepper in a medium bowl. -+ Stir the tomato mixture to coate evenly. -+ Heat remaining 2 tbsp oil in a 12-inch oven-safe skillet over med-high heat until moisture sizzles. -+ Add onion and bell pepper to skillet and cook until golden, stirring occassionally, about 15 min. -+ Add garlic and paprika to skillet and cook over low heat for about 1 min. -+ Add rice and tomato paste to skillet and stir thoroughly. -+ Preheat oven to 400 F. -+ Add hot broth and remaining 1 tsp salt to skillet and bring to a boil. -+ Cover and boil on med heat for 10 min. -+ Uncover and stir in the corn and remaining 2 tbsp basil. -+ Spoon tomato mixture over the rice mixture and pour juices on top. -+ Place skillet in oven and bake for 25 min. -+ If rice is very firm or mixture is dry, add 3/4 c boiling water. -+ Raise oven temperature to 450 F. -+ Return skillet to oven and bake until rice is tender and all liquid is absorbed, about 15 min. -+ Cook skillet on stovetop for 10 min to brown rice on the bottom of the skillet. - -[[!tag rice paprika garlic corn]]