Ingredients with Measurements:
- 1 lb. mixed seafood (shrimp, mussels, clams, squid)
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tomatoes, diced
- 2 cups short-grain rice
- 4 cups chicken or seafood broth
- 1 tsp. smoked paprika
- 1/2 tsp. saffron threads
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large paella pan or wide skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium-high heat.
2. Add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the bell peppers and tomatoes and cook for another 5 minutes.
4. Add the rice and stir to coat with the vegetables and oil.
5. Add the smoked paprika and saffron threads and stir to combine.
6. Pour in the broth and bring to a boil.
7. Reduce the heat to low and let simmer for 15 minutes, stirring occasionally.
8. Add the mixed seafood and stir gently.
9. Cover the pan with a lid or foil and let cook for another 10-15 minutes, or until the seafood is cooked through and the rice is tender.
10. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
5. Temperature:
Medium-high heat for sautéing, low heat for simmering and cooking.
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 50g
Protein: 25g
Substitutions for ingredients:
- Any type of seafood can be used, such as scallops, lobster, or fish.
- Vegetable broth can be used instead of chicken or seafood broth.
- Turmeric can be used instead of saffron for a similar color and flavor.
Variations:
- Add chorizo or chicken for a meatier version.
- Use different vegetables, such as peas, artichokes, or asparagus.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- Use a wide, shallow pan to ensure the rice cooks evenly.
- Don't stir the rice too much once the broth has been added to prevent it from becoming mushy.
- Let the paella rest for a few minutes after cooking 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 with a splash of broth or water to prevent the rice from drying out.
Presentation ideas:
Serve the paella in the pan for a rustic look, or transfer to a large platter and garnish with lemon wedges and chopped parsley.
Garnishes:
Lemon wedges, chopped parsley, sliced olives, or roasted red peppers.
Pairings:
A crisp white wine, such as Albariño or Sauvignon Blanc, pairs well with the seafood and spices in the paella.
Suggested side dishes:
A simple green salad or crusty bread to soak up the flavorful broth.
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a splash more broth or water and continue cooking.
- If the rice is overcooked and mushy, reduce the cooking time and/or liquid amount in the future.
Food safety advice:
- Make sure all seafood is fresh and properly cleaned before cooking.
- Store leftovers promptly in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Paella originated in Valencia, Spain and traditionally includes rice, saffron, and a variety of meats and seafood.
Flavor profiles:
The smoky paprika and saffron add depth and complexity to the dish, while the seafood and vegetables provide a fresh, briny flavor.
Serving suggestions:
Serve the paella family-style with a large spoon and let everyone dig in.
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