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Cabbage Hill Tomatillo Paella

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mark slaw

"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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56 m servings 246 cals
Original recipe yields 10 servings (1 large skillet)

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  1. 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.
  2. 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.
  3. 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 ® comes in a variety of flavors; buy the one marked 'con azafran' (with saffron).

Nutrition Facts

Per Serving: 246 calories; 4.7 g fat; 42.4 g carbohydrates; 8.6 g protein; 10 mg cholesterol; 594 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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