Ingredients with Measurements:
- 2 cups of short-grain rice
- 4 cups of chicken or vegetable broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, sliced
- 1 cup of green beans, trimmed
- 1 cup of butifarra sausage, sliced
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of saffron threads
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Paella pan or a large skillet
Step-by-step instructions:
1. In a paella pan or a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the sliced red and green bell peppers, zucchini, and green beans to the pan and sauté for 5-7 minutes until the vegetables are tender.
4. Add the sliced butifarra sausage to the pan and sauté for 2-3 minutes until the sausage is browned.
5. Add the smoked paprika and saffron threads to the pan and stir well.
6. Add the short-grain rice to the pan and stir well to coat the rice with the vegetable and sausage mixture.
7. Pour the chicken or vegetable broth into the pan and stir well.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes until the rice is cooked and the liquid has been absorbed.
9. Season with salt and pepper to taste.
10. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing vegetables and sausage
- Low heat for simmering rice
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 15g
- Saturated fat: 3g
- Cholesterol: 25mg
- Sodium: 800mg
- Total carbohydrates: 60g
- Dietary fiber: 4g
- Sugars: 4g
- Protein: 18g
Substitutions for ingredients:
- Arborio rice can be used instead of short-grain rice.
- Chorizo sausage can be used instead of butifarra sausage.
- Other vegetables such as eggplant, mushrooms, or tomatoes can be added or substituted.
Variations:
- Seafood paella: Add shrimp, mussels, and clams to the pan along with the vegetables and omit the sausage.
- Chicken and vegetable paella: Substitute chicken breast for the sausage and add it to the pan with the vegetables.
Tips and tricks:
- Use a paella pan if possible to get the traditional crispy rice crust on the bottom of the dish.
- Use homemade chicken or vegetable broth for the best flavor.
- Toast the saffron threads in a dry pan for a few seconds before adding them to the dish to enhance their flavor.
Storage instructions:
- Store leftover paella in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover paella in the microwave or on the stovetop with a splash of water or broth to keep it moist.
Presentation ideas:
- Serve the paella in the paella pan for a rustic presentation.
- Garnish with chopped parsley or cilantro for a pop of color.
Pairings:
- Serve with a crisp green salad and a glass of Spanish red wine.
Suggested side dishes:
- Crusty bread or garlic bread to soak up the flavorful broth.
Troubleshooting advice:
- If the rice is not cooked after 25 minutes, add a splash of broth or water and continue to simmer until the rice is tender.
Food safety advice:
- Make sure the sausage is cooked through before adding it to the dish.
- Store leftovers promptly in the refrigerator.
Food history:
- Paella is a traditional Spanish dish that originated in Valencia. It was originally made with rabbit, chicken, and snails, but has evolved to include a variety of meats, seafood, and vegetables.
Flavor profiles:
- This dish is savory and slightly smoky from the sausage and paprika. The saffron adds a subtle floral note.
Serving suggestions:
- Serve the paella family-style in the center of the table for a festive and communal dining experience.
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
Taste: Savory, Tangy, Herbaceous, Aromatic, Spicy