Ingredients with Measurements:
- 1 pound of chicken thighs, boneless and skinless
- 1 pound of chorizo sausage, sliced
- 1 pound of shrimp, peeled and deveined
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves of garlic, minced
- 2 cups of Arborio rice
- 4 cups of chicken broth
- 1 teaspoon of saffron threads
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of olive oil
- 1 lemon, cut into wedges
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Paella pan (or a large, shallow skillet)
- Wooden spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In the paella pan, heat the olive oil over medium-high heat.
3. Add the chicken and chorizo and cook until browned, about 5 minutes.
4. Remove the chicken and chorizo from the pan and set aside.
5. Add the onion, red and green bell peppers, and garlic to the pan and cook until softened, about 5 minutes.
6. Add the rice to the pan and stir to coat with the oil and vegetables.
7. Add the chicken broth, saffron, paprika, salt, and black pepper to the pan and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
9. Add the chicken and chorizo back to the pan and stir to combine.
10. Place the pan in the oven and bake for 20 minutes.
11. Remove the pan from the oven and add the shrimp to the top of the rice.
12. Return the pan to the oven and bake for an additional 10 minutes, or until the shrimp are pink and cooked through.
13. Remove the pan from the oven and let it rest for 5 minutes.
14. Garnish with chopped parsley and lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 550
Fat per serving: 22g
Carbohydrates per serving: 50g
Protein per serving: 35g
Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- You can use any type of seafood instead of shrimp.
Variations:
- You can add mussels or clams to the paella.
- You can add peas or artichokes to the paella.
Tips and tricks:
- Make sure to use a paella pan or a large, shallow skillet to cook the paella.
- Don't stir the rice too much while it's cooking, as this can make it 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 skillet over medium heat and cook until heated through.
Presentation ideas:
Serve the paella in the paella pan for a rustic presentation.
Garnishes:
Garnish the paella with chopped fresh parsley and lemon wedges.
Pairings:
Serve the paella with a crisp white wine, such as Albariño or Sauvignon Blanc.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing.
- Crusty bread to soak up the flavorful sauce.
Troubleshooting advice:
- If the rice is too dry, add a little more chicken broth or water.
- If the rice is too wet, cook it for a few more minutes in the oven.
Food safety advice:
- Make sure to cook the chicken and shrimp to the appropriate temperature to avoid foodborne illness.
- Store leftover paella 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 a variety of meats and seafood.
Flavor profiles:
This paella is savory and slightly spicy, with a hint of saffron and paprika.
Serving suggestions:
Serve the paella family-style, with everyone helping themselves from the pan.
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Region: Spanish