Lamb & Roasted Red Pepper Paella


  • Stock
    • 1 1/2 cans canned chickpeas
    • 6.5 cups chicken stock
    • 12 cloves garlic
    • 1 shallot
    • 4 sprigs parsely
    • 2 sprigs rosemary
    • 2 sprigs thyme
    • 1/4 tsp dried oregano
    • 1 Bay leaf
    • 1/2 tsp ground cumin
    • 1/4 tsp crumbled saffron thread
    • 1/2 cup white wine
  • 8 Tbsp olive oil
  •  l lb. lamb stew meat
  • salt
  • pepper
  • 1/2 can Whole Roasted Piquillo Peppers (about 7 oz.), finely chopped
  • 1 shallot, finely chopped
  • 1 tomato, finely chopped
  • 2 Tbsp cognac
  • 2 cups arborio rice
  • Garnish
    • 1 or 2 tomatoes
    • parsley
    • rosemary


Preheat oven to 400ºF. While you can certainly used store-bought stock, this recipe tastes even better if you make it. Reserve about 1/3 of the chickpeas (garbanzo beans). Place the remainder of them, along with the can liquid, in a pot; mash the peas. Add the rest of the stock ingredients. Bring to a boil; reduce heat, cover and simmer for 30 minutes. Strain the broth. You will only need around 5 cups, so the rest can be frozen for another use.
Heat the paella pan, then add the olive oil. Add lamb pieces and cook until browned on all sides. Set the lamb aside. Add shallot to pan and cook until translucent; add cognac, tomato and peppers and cook about a minute. Add rice and stir to coat. Add 5 cups broth. Bring back to a boil, then reduce heat and simmer for about 8-10 minutes, until it’s no longer “soupy”, but still has enough liquid to finish cooking. Add the garnishes, then place in oven for 15 minutes. Remove from oven, cover with tin foil, and allow to sit for 10 minutes before serving.

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