Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon saffron threads
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup frozen peas
- 1/2 cup frozen artichoke hearts, chopped
- 1/2 cup frozen shrimp, peeled and deveined
- 1/2 cup frozen mussels
- 1/2 cup frozen scallops
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the rice and stir to coat with the oil.
4. Add the chicken broth, paprika, saffron, salt, and pepper and bring to a boil.
5. Reduce the heat to low and simmer, covered, for 15 minutes.
6. Add the peas, artichoke hearts, shrimp, mussels, and scallops and stir to combine.
7. Cover and cook for an additional 10 minutes, or until the rice is cooked through and the seafood is cooked.
8. Stir in the parsley and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information: (per serving)
Calories: 375
Fat: 9g
Carbohydrates: 54g
Protein: 16g
Substitutions for Ingredients:
- Olive oil: canola oil or vegetable oil
- Onion: shallot or leek
- Garlic: garlic powder or garlic paste
- Arborio rice: any short-grain rice
- Chicken broth: vegetable broth
- Smoked paprika: regular paprika
- Saffron threads: turmeric
- Frozen peas: canned peas
- Frozen artichoke hearts: canned artichoke hearts
- Frozen shrimp: canned shrimp
- Frozen mussels: canned mussels
- Frozen scallops: canned scallops
- Fresh parsley: dried parsley
Variations:
- Add chorizo or other sausage
- Substitute seafood for chicken
- Add diced bell peppers
- Use different types of frozen seafood
Tips and Tricks:
- Make sure to stir the rice occasionally to prevent it from sticking to the bottom of the pan.
- Taste the paella before serving and adjust the seasoning as needed.
Storage Instructions:
Paella can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the paella in a large bowl with a side of crusty bread.
Garnishes:
- Chopped fresh parsley
- Sliced lemons
- Grated Parmesan cheese
Pairings:
- White wine
- Sangria
- Fresh fruit
Suggested Side Dishes:
- Roasted vegetables
- Arugula salad
- Garlic bread
Troubleshooting Advice:
- If the paella is too dry, add a bit more broth or water.
- If the paella is too wet, cook it a bit longer with the lid off.
Food Safety Advice:
- Make sure all seafood is cooked through before serving.
- Discard any mussels or clams that do not open after cooking.
Food History:
Paella is a traditional Spanish dish that originated in Valencia. It is typically made with a variety of seafood and rice, and is often served at celebrations and special occasions.
Flavor Profiles:
This paella has a smoky, savory flavor from the smoked paprika and saffron, and a hint of sweetness from the peas and artichoke hearts.
Serving Suggestions:
Serve the paella with a side of crusty bread and a glass of white wine or sangria.
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Region: Spanish