Spanish > Rice

Brebidor and Chorizo Paella Recipe

Ingredients with Measurements:
- 1 cup of Bomba rice
- 2 cups of chicken broth
- 1/2 cup of white wine
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 cup of canned diced tomatoes
- 1/2 cup of cooked Brebidor cheese, crumbled
- 1/2 cup of sliced chorizo
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Lemon wedges for serving

Special equipment needed:
- Paella pan or a large skillet
- Wooden spoon

Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium heat.
2. Add the chopped onion and garlic, and sauté until translucent.
3. Add the chopped bell peppers and cook for 5 minutes.
4. Add the sliced chorizo and cook until browned.
5. Add the canned diced tomatoes and smoked paprika, and cook for 2 minutes.
6. Add the Bomba rice and stir until coated with the tomato mixture.
7. Pour in the white wine and chicken broth, and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
9. Add the crumbled Brebidor cheese on top of the rice, cover the pan with a lid, and let it cook for an additional 5 minutes or until the cheese is melted.
10. Remove the pan from the heat and let it rest for 5 minutes.
11. Serve with lemon wedges.


Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 30g
Protein: 20g
Sodium: 800mg

Substitutions for ingredients:
- Arborio rice can be used instead of Bomba rice.
- Manchego cheese can be used instead of Brebidor cheese.
- Smoked sausage can be used instead of chorizo.

Variations:
- Add shrimp or mussels for a seafood paella.
- Use saffron instead of smoked paprika for a more traditional paella.

Tips and tricks:
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pan.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
- Use high-quality ingredients for the best flavor.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the paella in a skillet over medium heat 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 white wine, such as Albariño or Verdejo.

Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Green salad

Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add more chicken broth and continue cooking until the rice is tender.
- If the rice is overcooked and mushy, reduce the cooking time and use less liquid next time.

Food safety advice:
- Make sure the chorizo is cooked through before adding it to the paella.
- Store any leftovers in the refrigerator within 2 hours of cooking.

Food history:
Paella originated in Valencia, Spain, and is traditionally made with Bomba rice, saffron, and a variety of seafood and meats.

Flavor profiles:
This paella has a smoky and savory flavor from the chorizo and smoked paprika, and a creamy and tangy flavor from the Brebidor cheese.

Serving suggestions:
Serve the paella family-style and let everyone help themselves.

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Region: Spanish

Taste: Savory, Smoky, Spicy, Tangy, Umami