Best Artichoke And Kidney Bean Paella Recipes

Artichoke and Kidney Bean Paella image

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
1 can (14 ounces) vegetable broth
1 cup uncooked regular long-grain rice
1 cup frozen green peas
1/2 teaspoon ground turmeric
2 drops red pepper sauce
2 cups Progresso™ red kidney beans (from 19-oz can), drained, rinsed
1 jar (6 ounces) marinated artichoke hearts, drained

Steps:

Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until crisp-tender.
Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender.

Nutrition Facts : Calories 380, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 12 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg

Artichoke Paella image

Provided by Sharon123

Time 55m

Yield 4-6

Number Of Ingredients 15

1/2 teaspoon saffron thread
2 tablespoons hot water
3 tablespoons olive oil
1 large onion, chopped
1 zucchini, coarsely chopped
2 garlic cloves, crushed
1/4 teaspoon cayenne pepper
8 ounces tomatoes, peeled, cut into wedges
15 ounces canned chick-peas, drained
15 ounces canned artichoke hearts, drained, coarsely sliced
1 1/2 cups medium grain rice
5 1/2 cups vegetable stock, simmering
5 1/2 ounces green beans, blanched
salt and pepper
1 lemon, cut into wedges, for serving

Steps:

Put the saffron threads and water in a small bowl and let infuse for a few minutes.
Meanwhile, heat the oil in a skillet and cook the onion and zucchini over medium heat, stirring, for 2-3 minutes, or until softened. Add the garlic, cayenne pepper, and saffron and it's soaking liquid and cook, stirring constantly, for 1 minute. Add the tomato wedges, chickpeas, and artichokes and cook, stirring, for an additional 2 minutes.
Add the rice and cook, stirring constantly, for 1 minute, or until the rice is glossy and coated. Pour in most of the hot stock and bring to a boil, then let simmer, uncovered, for 10 minutes. Do not stir during cooking, but shake the pan once or twice. Add the green beans and season. Shake the pan and cook for 10-15 minutes, or until the rice grains are cooked. If the liquid is absorbed too quickly, pour in a little more hot stock, then shake the pan to spread the liquid through the paella.
When all the liquid has been absorbed and you detect a faint toasty aroma coming form the rice, remove from the heat immediately to prevent burning. Cover the pan with a clean dish towel or foil and let stand for 5 minutes. Serve direct from the pan with the lemon wedges to squeeze over the rice.

Paella with Chorizo, Shrimp, and Baby Artichokes image

Yield serves 6

Number Of Ingredients 9

24 baby artichokes (about 2 pounds)
3 tablespoons extra virgin olive oil, plus more as needed
2 cloves garlic, finely chopped
1 pound large shrimp, preferably in the shell
1 pound Chorizo (page 24)
3 cups Spanish or Italian short-grain white rice
6 cups water, plus more as needed
2 teaspoons kosher salt
Large pinch of saffron threads

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.