Best 3 Artichoke And Kidney Bean Paella Recipes
Embark on a culinary journey to the vibrant shores of Spain with our tantalizing Artichoke and Kidney Bean Paella. This delectable dish captures the essence of traditional paella, with its aromatic blend of saffron, paprika, and garlic, while adding a unique twist with the addition of plump artichokes and hearty kidney beans. Whether you're a seasoned paella aficionado or a novice cook eager to explore new flavors, this recipe promises an authentic and unforgettable paella experience.
In addition to the classic Artichoke and Kidney Bean Paella, this article presents a tempting array of paella variations that will cater to diverse tastes and preferences. From the seafood extravaganza of the Seafood Paella, bursting with succulent shrimp, mussels, and calamari, to the vegetarian delight of the Vegetable Paella, brimming with an array of colorful vegetables, there's a paella recipe here to satisfy every palate.
But the culinary adventure doesn't stop there. This article also introduces the enticing Black Paella, where squid ink lends its distinctive dark hue and briny flavor, and the indulgent Lobster Paella, where luxurious lobster meat takes center stage. Each recipe is meticulously crafted with step-by-step instructions, ensuring that you can recreate these restaurant-quality dishes in the comfort of your own kitchen.
Whether you're hosting a festive gathering or simply seeking a flavorful weeknight meal, this collection of paella recipes will transport you to the heart of Spain. So, gather your ingredients, fire up your stove, and let the vibrant flavors of paella fill your kitchen.
ARTICHOKE AND BEAN SALAD WITH TUNA
Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.
Provided by Kelsey Nixon
Categories main-dish
Time 55m
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
- Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.
Nutrition Facts : Calories 340, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 20 milligrams, Sodium 780 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 22 grams
SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.
Provided by Anna Stockwell
Categories Bean Lima Bean Onion Tomato Garlic Oregano Artichoke Feta Soy Free Peanut Free Lunch Dinner Wheat/Gluten-Free Vegetarian Summer Spring
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
- Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
- Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
- Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.
PAELLA WITH CHORIZO, SHRIMP, AND BABY ARTICHOKES
Steps:
- Trim off the stems from the artichokes flush with the bottom, and then pull away their outer leaves down to the inner yellow ones. Cut off the top of each artichoke down to the yellow part. Cut each artichoke in half lengthwise.
- In a large sauté pan, heat the 3 tablespoons oil over medium heat. Add the artichokes and garlic and sauté, turning the artichokes often, until they are almost tender but still a little crunchy, about 5 minutes. Transfer to a plate and set aside in a warm place.
- Add the shrimp, increase the heat to medium-high, and sauté until just turning pink and curling up, about 5 minutes. (Add more oil if necessary to keep them from burning.) Transfer to the plate with the artichokes.
- Add the sausage and sauté, stirring from time to time to break it into large clumps, until firm, about 5 minutes. Add the rice, stir to mix, and sauté until it is opaque, 2 to 3 minutes.
- Stir in the 6 cups water and the salt and bring to a boil. Decrease the heat to maintain a brisk simmer and cook, stirring often, until the rice is al dente and the liquid is mostly absorbed, about 20 minutes. (Add more water if the dish starts to dry out before the rice is cooked.)
- Stir in the saffron, then the artichokes and shrimp. Cover the pan loosely with a kitchen cloth and let stand for 10 minutes for the rice to steam dry. Serve hot.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your paella taste better. Look for plump, firm artichokes, and tender, cooked kidney beans.
- Cook the rice correctly: Paella rice is a short-grain rice that absorbs a lot of liquid. Be sure to cook it according to the package directions, and don't overcook it or it will become mushy.
- Don't skimp on the saffron: Saffron is a key ingredient in paella, and it gives the dish its characteristic yellow color and flavor. Use a generous amount of saffron, about 1/2 teaspoon.
- Add the seafood and vegetables at the right time: The seafood and vegetables should be added to the paella towards the end of the cooking process, so that they don't overcook.
- Let the paella rest before serving: Once the paella is cooked, let it rest for a few minutes before serving. This will allow the flavors to meld together.
Conclusion:
Artichoke and kidney bean paella is a delicious and easy-to-make dish that's perfect for a special occasion or a weeknight meal. With its vibrant colors and bold flavors, this dish is sure to impress your friends and family. So next time you're looking for a new and exciting recipe, give artichoke and kidney bean paella a try!
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