Ingredients with Measurements:
- 1 cup of short-grain rice
- 2 cups of chicken broth
- 1/2 cup of white wine
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 cup of sliced mushrooms
- 1/2 cup of diced Jamón Ibérico
- 1/4 cup of olive oil
- 1/2 teaspoon of saffron threads
- Salt and pepper to taste
Special equipment needed:
- Paella pan or a large skillet
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium heat.
2. Add the onion and garlic and sauté until fragrant.
3. Add the diced bell peppers and mushrooms and cook until the vegetables are tender.
4. Add the diced Jamón Ibérico and cook for 1-2 minutes.
5. Add the rice and stir to coat with the vegetable mixture.
6. Add the chicken broth, white wine, saffron threads, salt, and pepper. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
8. Cook for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
9. Remove from heat and let it rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 35g
Protein: 15g
Substitutions for ingredients:
- Arborio rice can be used instead of short-grain rice.
- Chicken or vegetable broth can be used instead of chicken broth.
- Chorizo or bacon can be used instead of Jamón Ibérico.
Variations:
- Seafood can be added to the paella, such as shrimp or clams.
- Vegetables such as peas or artichokes can be added to the paella.
Tips and tricks:
- Use a paella pan for the best results.
- Do not stir the rice once it has been added to the liquid.
- Let the paella rest for a few minutes before serving to allow the flavors to meld.
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.
Garnishes:
Fresh parsley or lemon wedges can be used as a garnish.
Pairings:
Serve with a crisp white wine, such as Albariño.
Suggested side dishes:
A simple green salad or crusty bread would be a great accompaniment to the paella.
Troubleshooting advice:
If the rice is not cooked through, add a little more liquid and continue cooking until tender.
Food safety advice:
Make sure the chicken broth is heated to a safe temperature before adding it to the paella.
Food history:
Paella is a traditional Spanish dish that originated in Valencia. It is typically made with rice, saffron, and a variety of meats and vegetables.
Flavor profiles:
The Jamón Ibérico adds a salty, smoky flavor to the paella, while the mushrooms add an earthy flavor.
Serving suggestions:
Serve the paella family-style with a large spoon for guests to serve themselves.
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Region: Spanish