Fiesta Fridays: Lamb And Red Pepper Paella

3 months ago


A non-traditional paella recipe to sink your teeth into!

Lamb and Red Pepper Paella

2 cans Chickpeas

8 cups Chicken broth

12 cloves Garlic

1 Medium onion

4 sprigs Parsley

Spice Mix:

¼ tsp Dried rosemary

¼ tsp Dried thyme

¼ tsp Dried oregano

½ tsp Ground cumin

*pinch Saffron threads

Saute Mix:

½ cup Olive oil

½ kilo Lamb shoulder, cut into small pieces

*Salt and freshly ground black pepper

1 Onion, chopped

2 Medium tomatoes, chopped

2 Red bell peppers, chopped

½ cup Dry white wine

2 Tbsps Brandy

3 cups Japanese rice, rinsed until water runs clear, drained


Sliced tomatoes

Red pimiento slices

Chopped parsley

  1. Peel skins from chickpeas. Reserve about ½ cup of chickpeas and puree until smooth. Set aside. To the pot, add chicken broth, garlic, onion, and parsley. Bring to a boil over medium heat, then simmer over low heat. 
  2. In a small bowl, combine all the spices and mix well.
  3. In a large wok or sauté pan, heat olive oil over medium heat. While oil is heating up, season lamb with salt and pepper. Brown lamb in olive oil. Sprinkle half of spice mix over the cooked lamb, then transfer cooked lamb to a plate. 
  4. In the same oil, sauté onions until soft. Next, add tomatoes and peppers.
  5. Return lamb to the pot and add the white wine and brandy. Bring up to a simmer, then add the strained chicken broth. Cover and simmer until lamb is tender, about 2 hours. 
  6. When lamb is tender, stir in rice, chickpeas, chickpea puree and the rest of the spices. Taste and adjust seasoning with salt and pepper. Immediately transfer rice mixture to a paellera or baking dish. 
  7. Stir and even out the top so that the broth covers the rice. Add ¼ cup to 1/3 cup more broth, if necessary. 
  8. Cover dish with foil so that all sides are sealed. Bake paella in the oven for 30-40 minutes. Garnish with chopped peppers and chopped parsley. 


Recipes adapted from PAELLA! by Penelope Casas

Kitchen testing and food styling by Nina Daza Puyat

Photography by Yuki Sarto of Studio 100

Art Direction by Regine Velilla and Patrick Kasingsing

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