Ingredients with Measurements:
- 1/2 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 1/2 cups Arborio rice
- 4 cups chicken broth
- 1/2 cup white wine
- 1/2 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 pound squid, cleaned and sliced into rings
- 1 pound shrimp, peeled and deveined
- 1/2 cup frozen peas
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Large paella pan or a wide and shallow skillet
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium-high heat.
2. Add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the bell peppers and sauté for another 3 minutes.
4. Add the rice and stir to coat with the oil and vegetables.
5. In a separate pot, heat the chicken broth, white wine, saffron, smoked paprika, and cayenne pepper until hot but not boiling.
6. Add the hot broth mixture to the rice and stir to combine.
7. Arrange the squid and shrimp on top of the rice and press them down slightly.
8. Reduce the heat to medium-low and let the paella cook for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
9. Scatter the frozen peas over the top of the paella and let them cook for a few minutes until heated through.
10. Season with salt and pepper to taste.
11. Serve with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for sautéing, medium-low heat for cooking the paella.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 453
Fat: 19g
Carbohydrates: 49g
Protein: 21g
Sodium: 973mg
Sugar: 3g
Fiber: 2g
Substitutions for ingredients:
- You can use any type of rice that absorbs liquid well, such as short-grain or medium-grain rice.
- If you don't have saffron, you can use turmeric or achiote powder for color.
- You can use any type of seafood you like, such as mussels, clams, or scallops.
- If you don't have smoked paprika, you can use regular paprika or omit it altogether.
Variations:
- You can add diced tomatoes to the paella for a more tomato-y flavor.
- You can add chorizo or chicken to the paella for a meatier version.
- You can make a vegetarian version by omitting the seafood and using vegetable broth instead of chicken broth.
Tips and tricks:
- Make sure to use a wide and shallow pan so that the rice cooks evenly.
- Don't stir the paella too much once the liquid is added, as this can make the rice mushy.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftover paella can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the paella, place it in a pan over low heat and add a splash of broth or water to loosen it up. Cover and heat until heated through.
Presentation ideas:
Serve the paella in the paella pan for a rustic and authentic presentation.
Garnishes:
Garnish the paella with chopped parsley or cilantro for a pop of color.
Pairings:
Serve the paella with a crisp green salad and a crusty baguette for a complete meal.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Spanish tortilla
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a bit more liquid and continue cooking until the rice is tender.
- If the paella is too dry, add a bit more broth or water to loosen it up.
Food safety advice:
- Make sure to clean the seafood thoroughly before using it in the paella.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Paella is a traditional Spanish rice dish that originated in Valencia. It is typically made with saffron, seafood, and other meats and vegetables.
Flavor profiles:
This paella has a smoky and slightly spicy flavor from the smoked paprika and cayenne pepper. The saffron adds a subtle floral note, while the seafood gives it a briny and savory taste.
Serving suggestions:
Serve the paella family-style in the middle of the table and let everyone dig in with their own spoons.
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Region: Spanish