Ingredients with Measurements:
- 1 cup of Arborio rice
- 2 cups of chicken broth
- 1/2 cup of white wine
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1/2 cup of green peas
- 1/2 cup of diced tomatoes
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of saffron threads
- 1/2 pound of shrimp, peeled and deveined
- 1/2 cup of diced casadiella (Spanish sausage)
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Paella pan or large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium heat.
2. Add the onion and garlic and cook until translucent, about 3 minutes.
3. Add the red bell pepper and cook for another 2 minutes.
4. Add the diced casadiella and cook for 2 minutes.
5. Add the Arborio rice and stir to coat with the oil and vegetables.
6. Add the white wine and cook until it evaporates.
7. Add the chicken broth, smoked paprika, saffron threads, and diced tomatoes.
8. Stir well and bring to a boil.
9. Reduce the heat to low and let simmer for 15 minutes.
10. Add the shrimp and green peas and cook for another 5 minutes or until the shrimp are pink and cooked through.
11. Season with salt and pepper to taste.
12. Remove from heat and let rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 375
Fat: 10g
Carbohydrates: 45g
Protein: 22g
Substitutions for ingredients:
- Arborio rice can be substituted with any short-grain rice.
- Chicken broth can be substituted with vegetable broth or water.
- White wine can be substituted with chicken broth or water.
- Casadiella can be substituted with chorizo or any other Spanish sausage.
- Shrimp can be substituted with chicken, pork, or beef.
Variations:
- Add mussels, clams, or squid for a seafood paella.
- Use different vegetables such as artichokes, asparagus, or mushrooms.
- Add more spices such as cumin or chili powder for a spicier paella.
Tips and tricks:
- Use a wooden spoon to stir the paella to avoid breaking the rice grains.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
- Use high-quality saffron for the best flavor.
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 lemon wedges.
Pairings:
Pair with a crisp white wine such as Albariño or a light-bodied red wine such as Tempranillo.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Spanish salad with olives and Manchego cheese
Troubleshooting advice:
- If the paella is too dry, add more broth or water.
- If the paella is too wet, let it cook uncovered for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure the shrimp are cooked through before serving.
- Store any leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
Paella is a traditional Spanish dish that originated in Valencia. It was traditionally made with rabbit, chicken, and snails, but seafood paella has become more popular in recent years.
Flavor profiles:
The casadiella and smoked paprika add a smoky and savory flavor to the paella, while the saffron adds a floral and slightly bitter flavor.
Serving suggestions:
Serve the paella family-style in the paella pan with a large spoon for serving.
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Region: Spanish