Ingredients with Measurements:
- 1 pound of chicken thighs, cut into small pieces
- 1 pound of chorizo sausage, sliced
- 1 pound of shrimp, peeled and deveined
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups of Arborio rice
- 4 cups of chicken broth
- 1 can of diced tomatoes
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 teaspoon of smoked paprika
- 1 teaspoon of saffron threads
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large paella pan or a large skillet with a lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the paella pan over medium-high heat and add a drizzle of olive oil.
2. Add the chicken pieces and chorizo sausage to the pan and cook until browned, about 5-7 minutes.
3. Remove the chicken and chorizo from the pan and set aside.
4. Add the onion and garlic to the pan and cook until softened, about 3-5 minutes.
5. Add the rice to the pan and stir to coat with the onion and garlic mixture.
6. Add the diced tomatoes, red and green bell peppers, smoked paprika, saffron threads, salt, and pepper to the pan and stir to combine.
7. Pour in the chicken broth and bring to a boil.
8. Reduce the heat to low and add the chicken and chorizo back to the pan.
9. Cover the pan with a lid and let simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
10. Add the shrimp to the pan and cook for an additional 5-7 minutes or until the shrimp are pink and cooked through.
11. Remove the pan from the heat and let rest for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for cooking the chicken and chorizo, and low heat for simmering the rice.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 580
Fat: 27g
Protein: 38g
Carbohydrates: 42g
Fiber: 2g
Sugar: 3g
Sodium: 1260mg
Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- You can use any type of seafood instead of shrimp.
- You can use any type of rice instead of Arborio.
Variations:
- You can add peas, artichokes, or any other vegetables you like.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- You can add more or less spice depending on your preference.
Tips and tricks:
- Make sure to use a large enough pan to fit all the ingredients.
- Don't stir the rice too much while it's cooking or it will become mushy.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
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 pan it was cooked in for a rustic presentation.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or crusty bread to soak up the sauce.
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add more broth or water and continue cooking.
- If the rice is overcooked and mushy, reduce the cooking time or use less liquid.
Food safety advice:
Make sure to cook the chicken and shrimp to the appropriate temperature to avoid foodborne illness.
Food history:
Paella is a traditional Spanish dish that originated in the Valencia region. It was originally made with rabbit, chicken, and snails, but has since evolved to include a variety of meats and seafood.
Flavor profiles:
This paella is savory and slightly spicy with a hint of smokiness from the paprika.
Serving suggestions:
Serve the paella family-style and let everyone serve themselves.
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Region: Spanish