PAELLA FOR LENT
SERVES 6
PREP TIME: 20 Minute(s)
COOK TIME: 35 Minute(s)
INGREDIENTS
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2 Tbsp. olive oil
2 poblano peppers, roasted, peeled and diced
1 medium onion, chopped
1 large red bell pepper, diced
3-1/4 cups boiling water
2 Knorr® Shrimp flavor Bouillon Cubes
2 cloves garlic, finely chopped
1 tsp. paprika
1/4 tsp. cayenne pepper
1 cup regular or converted rice
1 can (14.5 oz.) diced tomatoes, undrained
3/4 lb. cod fillet, cut into 1-1/2-inch chunks or salt cod*
3/4 lb. uncooked medium shrimp, peeled and deveined
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PREPARATION
In large, deep, nonstick skillet, heat olive oil over medium-high heat and cook poblano peppers, onions and red peppers, stirring occasionally, 5 minutes or until softened.
Add garlic, paprika and cayenne and cook 1 minute. Stir in rice and cook, stirring occasionally, 3 minutes or until golden. Add tomatoes, water and crumbled Knorr Shrimp Flavored Bouillon Cubes and bring to a boil. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
Add cod and shrimp and cook, stirring frequently, 4 minutes or until shrimp pink and cod flakes easily with a fork. Season with salt and pepper to taste.
*Cut salt cod into 1-1/2-inch chunks and soak in water, in refrigerator, 48 hours, changing water every few hours. Follow directions for fresh cod.
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