Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 ounces chorizo sausage, sliced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cups short-grain rice
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- Salt and pepper to taste
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
For the Salvitxada:
- 1 cup toasted almonds
- 2 roasted red peppers
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large paella pan or wide, shallow skillet
- Food processor or blender
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large paella pan or wide, shallow skillet, heat olive oil over medium-high heat. Add chicken and chorizo and cook until browned, about 5 minutes.
3. Add onion, bell peppers, and garlic and cook until vegetables are tender, about 5 minutes.
4. Add rice, smoked paprika, and saffron threads and stir until rice is coated in oil and spices.
5. Add chicken broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
6. Cover the pan with foil and transfer to the oven. Bake for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
7. While the paella is baking, make the salvitxada. In a food processor or blender, combine toasted almonds, roasted red peppers, garlic, olive oil, red wine vinegar, salt, and pepper. Puree until smooth.
8. Once the paella is done, remove from the oven and let it rest for 5 minutes.
9. Garnish with chopped parsley and lemon wedges. Serve with salvitxada on the side.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Oven temperature: 375°F
Serving size:
6 servings
Nutritional information:
Calories: 580
Fat: 30g
Carbohydrates: 46g
Protein: 30g
Sodium: 1100mg
Fiber: 3g
Sugar: 3g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or shrimp.
- Chorizo sausage can be substituted with any spicy sausage.
- Short-grain rice can be substituted with medium-grain rice or arborio rice.
Variations:
- Add peas, artichokes, or tomatoes for extra flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a pinch of cayenne pepper for extra heat.
Tips and tricks:
- Use a wooden spoon to stir the rice to avoid breaking the grains.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
- Toast the almonds in the oven for 5-7 minutes before making the salvitxada for extra flavor.
Storage instructions:
- Store leftover paella in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat paella in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the paella in the paella pan for a rustic presentation.
- Garnish with lemon wedges and chopped parsley for a pop of color.
Garnishes:
- Lemon wedges
- Chopped parsley
Pairings:
- Serve with a crisp white wine, such as Albariño or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the rice is still undercooked after baking, add a little more broth or water and continue cooking until tender.
- If the paella is too dry, add a little more broth or water and continue cooking until the liquid is absorbed.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Paella is a traditional Spanish dish that originated in Valencia in the mid-19th century.
Flavor profiles:
- The chicken and chorizo add a smoky, savory flavor to the dish, while the saffron and paprika add a subtle sweetness and depth of flavor.
Serving suggestions:
- Serve the paella family-style, with everyone digging in from the same pan for a fun and interactive meal.
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Region: Spanish