Paella for Lent
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
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 fillets, cut into 1 1/2-inch chunks or salt cod*
3/4 lb uncooked medium shrimp, peeled and deveined
Instructions:
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.
Serves 6.
From letsmakeknorr.com