Golden Samphire and Chorizo Paella Recipe

Ingredients with Measurements:
- 2 cups of short-grain rice
- 4 cups of chicken broth
- 1/2 cup of dry white wine
- 1/2 pound of chorizo, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1/2 teaspoon of saffron threads
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of golden samphire, chopped
- 1 lemon, cut into wedges

Special equipment needed:
- Paella pan or large skillet
- Wooden spoon or spatula

Step-by-step instructions:
1. In a paella pan or large skillet, cook the chorizo over medium heat until browned. Remove from the pan and set aside.
2. In the same pan, sauté the onion and garlic until softened.
3. Add the red bell pepper and cook for 2-3 minutes until slightly softened.
4. Add the rice to the pan and stir to coat with the onion mixture.
5. Add the saffron, smoked paprika, salt, and black pepper to the pan and stir to combine.
6. Pour in the white wine and stir until absorbed.
7. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
8. Stir in the cooked chorizo and chopped golden samphire.
9. Cover the pan with a lid or foil and let it rest for 5-10 minutes.
10. Serve with lemon wedges on the side.


Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for cooking chorizo, sautéing onion and garlic, and cooking red bell pepper. Low heat for simmering rice.
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 70g
Protein: 17g
Sodium: 1200mg
Fiber: 3g

Substitutions for ingredients:
- Arborio rice can be used instead of short-grain rice.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Shrimp or chicken can be used instead of chorizo for a different protein option.
- Regular paprika can be used instead of smoked paprika.

Variations:
- Add peas or artichokes for extra vegetables.
- Use different types of seafood such as mussels or clams.
- Add a pinch of cayenne pepper for extra heat.

Tips and tricks:
- Make sure to use a paella pan or large skillet to evenly cook the rice.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
- Use fresh lemon juice to brighten up the dish before serving.

Storage instructions:
Leftovers can be stored 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 or transfer to a large platter for a more elegant presentation.

Garnishes:
Sprinkle chopped parsley or cilantro on top before serving.

Pairings:
- A crisp white wine such as Albariño or Sauvignon Blanc.
- A light salad with a citrus vinaigrette.

Suggested side dishes:
- Crusty bread for dipping in the sauce.
- Grilled vegetables such as zucchini or eggplant.

Troubleshooting advice:
- If the rice is not cooked after the liquid has been absorbed, add more broth or water and continue cooking until the rice is tender.
- If the rice is too dry, add more broth or water and continue cooking until the liquid is absorbed.

Food safety advice:
- Make sure to cook the chorizo thoroughly before adding it to the paella.
- Store leftovers in the refrigerator within 2 hours of cooking.

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

Flavor profiles:
This paella has a smoky and slightly spicy flavor from the chorizo and smoked paprika. The golden samphire adds a slightly salty and briny flavor to the dish.

Serving suggestions:
Serve the paella family-style in the center of the table for a festive and communal meal.

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Region: Spanish

Taste: Savory, Salty, Smoky, Umami, Earthy