Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup sliced mushrooms
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon saffron threads
- 1 pound botifarra sausage, sliced
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Paella pan or large skillet with a lid
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the red and green bell peppers and mushrooms and cook for another 5 minutes.
3. Add the Arborio rice and stir to coat with the vegetables and oil.
4. Add the broth, smoked paprika, and saffron threads. Stir to combine.
5. Arrange the sliced botifarra sausage on top of the rice mixture.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
7. Cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
8. Season with salt and pepper to taste.
9. Serve hot with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 52g
Protein: 20g
Sodium: 900mg
Substitutions for ingredients:
- Arborio rice can be substituted with any short-grain rice.
- Botifarra sausage can be substituted with any other type of sausage, such as chorizo or Italian sausage.
- Saffron threads can be substituted with turmeric.
Variations:
- Add seafood such as shrimp or mussels for a seafood paella.
- Use different vegetables such as peas, artichokes, or tomatoes.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- Don't stir the paella too much while it's cooking, as this can cause the rice to become mushy.
- Use a paella pan if possible, as it distributes the heat evenly and allows for a crispy bottom layer of rice.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Store any leftovers 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 a rustic presentation.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or roasted vegetables.
Troubleshooting advice:
If the rice is still undercooked after the liquid has been absorbed, add a little more broth or water and continue cooking.
Food safety advice:
Make sure the sausage is cooked through before adding it to the paella.
Food history:
Paella is a traditional Spanish dish that originated in Valencia. It typically includes rice, saffron, and various meats and vegetables.
Flavor profiles:
This paella has a smoky, savory flavor from the botifarra sausage and smoked paprika, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the paella family-style, with everyone digging in from the same pan.
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Region: Spanish