Spanish > Rice

Goat Water Paella Recipe

Ingredients with Measurements:
- 1 lb goat meat, cut into small pieces
- 2 cups short-grain rice
- 4 cups chicken broth
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup green olives, sliced
- 1/2 cup peas
- 1/2 cup roasted red peppers, chopped
- 1/4 cup parsley, chopped
- 1/4 cup cilantro, chopped
- 2 tbsp olive oil

Special equipment needed:
- Paella pan or large skillet with a lid

Step-by-step instructions:

1. Heat the olive oil in the paella pan over medium-high heat.
2. Add the goat meat and cook until browned on all sides, about 5 minutes.
3. Remove the goat meat from the pan and set aside.
4. Add the onion, red bell pepper, and green bell pepper to the pan and cook until softened, about 5 minutes.
5. Add the garlic, smoked paprika, turmeric, cumin, salt, and black pepper to the pan and cook for 1 minute.
6. Add the rice to the pan and stir to coat with the spices and vegetables.
7. Add the chicken broth to the pan and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
9. Cook for 20 minutes, then add the goat meat, olives, peas, and roasted red peppers to the pan.
10. Cover the pan and cook for an additional 10 minutes, or until the rice is tender and the liquid has been absorbed.
11. Stir in the parsley and cilantro before serving.


Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the goat meat and vegetables, then low heat for simmering the rice.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 438
Fat: 12g
Carbohydrates: 59g
Protein: 22g
Sodium: 1168mg
Sugar: 4g
Fiber: 4g

Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Short-grain rice can be substituted with medium-grain rice or arborio rice.
- Goat meat can be substituted with lamb or beef.
- Green olives can be substituted with black olives.
- Roasted red peppers can be substituted with fresh red peppers.

Variations:
- Seafood paella: Substitute the goat meat with shrimp, mussels, and clams.
- Vegetarian paella: Omit the goat meat and add more vegetables, such as zucchini, eggplant, and artichokes.
- Spicy paella: Add a pinch of cayenne pepper or red pepper flakes to the spice mixture.

Tips and tricks:
- Use a paella pan for the best results, but a large skillet with a lid can also be used.
- Don't stir the rice too much while it's cooking, as this can cause it to become 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:
Reheat the paella in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the paella in the paella pan or on a large platter, garnished with lemon wedges and chopped herbs.

Garnishes:
- Lemon wedges
- Chopped parsley
- Chopped cilantro

Pairings:
- Spanish red wine, such as Rioja or Tempranillo
- Sangria
- Spanish-style salad with tomatoes, onions, and olives

Suggested side dishes:
- Crusty bread
- Grilled vegetables
- Spanish-style potato omelette (tortilla española)

Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a little more broth or water and continue cooking until tender.
- If the rice is too mushy, reduce the amount of liquid used in the recipe and cook for a shorter amount of time.

Food safety advice:
- Make sure the goat meat is cooked to an internal temperature of 145°F to ensure it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Paella is a traditional Spanish dish that originated in Valencia. It's typically made with rice, saffron, and a variety of meats and vegetables.

Flavor profiles:
This paella has a savory and slightly smoky flavor from the goat meat and smoked paprika, with a hint of sweetness from the roasted red peppers and peas.

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

Taste: Savory, Tangy, Herbaceous, Spicy, Earthy