Plantain & Calabaza Paella

Courtesy of Chef Kevin Harris of Food for Love, Inc.

Rice Ingredients:

• 1 C white basmati rice
• 1 onion, diced
• 3 garlic cloves, minced
• 1 Tbsp coconut oil
• 1 tsp turmeric
• 1 1/2 C chicken or vegetable broth

Paella Ingredients:

• 1 medium-ripe plantain, peeled and diced (1/2”)
• 1 medium calabaza, peeled and diced (1/2”)
• 1 Tbsp coconut oil
• 1 Tbsp salt and fresh pepper
• 1 mango, diced (1/2”)
• 1 medium papaya, diced (1/2”)
• 1 red pepper, diced (1/4”)
• 1/4 C toasted almonds
• 1/2 bushel Italian parsley, chiffonade
• 1 Tbsp salt and fresh pepper

Rice Preparation:
 

1. Heat the coconut oil in a 1-quart sauce pan.
2. Add the onion and cook for one minute; add the garlic and cook for an additional minute.
3. Add the rice and coat the rice with the oil, onions, and garlic.
4. Add the turmeric and water.
5. Bring to a boil and then reduce to a simmer.
6. Cook for 20 minutes until the liquid is absorbed and let rest for five to ten minutes. Set aside.

Paella Preparation:

1. Preheat oven to 450 degrees.
2. Toss the calabaza and the plantains in the olive oil separately.
3. Place each on a cookie sheet and roast for approximately 15 minutes, until they are tender and slightly caramelized. Set aside.

Toss the rice with the roasted plantains, calabaza, and the remaining ingredients. Taste for seasoning.