A friend of ours gave us a tomatillo paella recipe shortly after we were married and I proceeded to lose it. After not having made it for a few years, I tried to recreate it and this is the result. I love the stuff!

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Recipe Summary

prep:
15 mins
cook:
41 mins
total:
56 mins
Servings:
10
Yield:
1 large skillet
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet to medium-high, add bacon. Cook and stir to release fat, about 5 minutes. Remove bacon from skillet with a slotted spoon, reserving bacon fat in the skillet.

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  • Place onion in hot skillet with remaining bacon fat; cook and stir until translucent, 3 to 5 minutes. Add tomatillos, peas, and bell pepper to the skillet; cook and stir until softened, 3 to 5 minutes.

  • Place jalapeno peppers, paprika, saffron, and rice in the skillet; pour in broth. Cover and cook over low heat until rice is tender, 30 to 35 minutes. Add cilantro and reserved bacon, stir to combine.

Cook's Note:

If you can't find (or afford) saffron for this dish, a good substitute is widely available. Sazon Goya (R) comes in a variety of flavors; buy the one marked 'con azafran' (with saffron).

Nutrition Facts

246 calories; protein 8.6g 17% DV; carbohydrates 42.4g 14% DV; fat 4.7g 7% DV; cholesterol 10.1mg 3% DV; sodium 593.6mg 24% DV. Full Nutrition