Sorry(not sorry)to all Spaniards. This recipe goes in vaguely the same direction as paella but doesn't use a paella pan, have a crispy crust... or even use saffron. But! But! But! It is a rice dish that uses a delicious sofrito as its flavor base and turmeric for vibrant yellow color. Like fool's gold, we've dubbed this our Jester's Paella.
Jester's "Paella" (Yields 6 servings)
Ingredients:
2 cups dry short grain rice (I use Calrose!)
2.5 cup water or broth
1 bell pepper, diced
1 large yellow onion, diced
3 cloves garlic, minced
1 tbsp Italian seasoning
1/2 tsp ground turmeric
15 oz canned diced tomatoes
1/4 cup parsley, fresh chopped
Directions:
1) Wash rice in cold water and rinse until water runs clear; combine washed rice with broth and let soak
2) In a large skillet saute onion and bell pepper until translucent.
3) Add garlic and cook until fragrant.
4) Add soaked rice, broth, Italian season, turmeric, diced tomatoes and their juices. Season to taste.
5) Bring to a boil, cover, reduce and simmer 20-25 mins. Garnish with parsley and lemon wedges.