Ingredients with Measurements:
- 1 lb abalone, sliced into thin pieces
- 1 lb chorizo sausage, sliced
- 2 cups short-grain rice
- 4 cups chicken broth
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tsp smoked paprika
- 1 tsp saffron threads
- 1/4 cup white wine
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Paella pan or large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium-high heat. Add the chorizo and cook until browned, about 5 minutes. Remove the chorizo from the pan and set aside.
2. Add the onion, garlic, and bell peppers to the pan and sauté until softened, about 5 minutes.
3. Add the rice to the pan and stir to coat with the vegetables and oil. Cook for 2-3 minutes until the rice is slightly toasted.
4. Add the smoked paprika, saffron threads, and white wine to the pan and stir to combine.
5. Add the chicken broth to the pan and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
6. Add the abalone and chorizo to the pan and stir to combine. Cook for an additional 5 minutes until the abalone is cooked through.
7. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for cooking chorizo and vegetables, low heat for simmering rice and broth.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 22g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Squid or shrimp can be substituted for abalone.
- Spanish chorizo can be substituted for Mexican chorizo.
- Vegetable broth can be substituted for chicken broth.
Variations:
- Add peas, artichokes, or tomatoes for additional flavor and texture.
- Use different types of seafood, such as mussels or clams.
- Add a squeeze of lemon juice for a bright, citrusy flavor.
Tips and tricks:
- Use short-grain rice for the best texture and flavor.
- Don't stir the rice too much while it's cooking to avoid breaking up the grains.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the paella in the paella pan for an authentic presentation.
Garnishes:
Sprinkle with chopped parsley or cilantro for a pop of color.
Pairings:
Serve with a crisp white wine, such as Albariño or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add more broth or water and continue cooking until the rice is tender.
- If the rice is overcooked and mushy, reduce the cooking time and liquid amount next time.
Food safety advice:
- Make sure all seafood and meat is cooked to the appropriate temperature.
- Store leftovers promptly in the refrigerator.
Food history:
Paella is a traditional Spanish dish that originated in Valencia. It was traditionally made with rabbit, chicken, and snails, but has since evolved to include a variety of seafood and meats.
Flavor profiles:
The smoky paprika and saffron give the paella a warm, earthy flavor, while the abalone and chorizo add a rich, savory depth.
Serving suggestions:
Serve the paella family-style in the paella pan for a fun and interactive meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish