Cheesy paella with grilled peppers | Canadian Goodness
Canadian Monterey Jack gives satisfying body to this light-tasting paella, and the green tea adds mild vegetal undertones.
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Cooking tools:
- Cast iron skillet
- Grill
- Aluminum pie plate
- Chef's knife
- Cutting board
- Saucepan
- Aluminum foil
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Stove
- Oven
Ingredients
- 1 1/2 cups (375 mL) water
- 1 bag of green tea
- 1 tbsp (15 mL) salted butter
- 2 chicken breasts cut into cubes
- 1 onion chopped
- 2 cloves garlic chopped
- 1/2 cup (125 mL) tomato sauce no salt added
- 1 tsp (5 mL) regular or smoked paprika
- 1/2 tsp (2 mL) ground Espelette pepper
- Salt
- freshly ground pepper
- 1 cup (250 mL) paella rice (arroz bomba)
- 5 oz (150 g) uncooked shrimp shelled and rinsed
- 1 yellow bell pepper quartered
- 1 green bell pepper quartered
- 4 oz (120 g) Canadian Monterey Jack cut into cubes
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