Spanish > Rice

Longganisa Paella Recipe

Ingredients with Measurements:
- 2 cups of Spanish rice
- 4 cups of chicken broth
- 1 cup of chopped longganisa
- 1 cup of chopped onions
- 1 cup of chopped tomatoes
- 1 cup of chopped bell peppers
- 3 cloves of minced garlic
- 1 teaspoon of paprika
- 1 teaspoon of saffron
- 2 tablespoons of olive oil
- Salt and pepper to taste

Special equipment needed:
- Large paella pan or a wide skillet with a lid

Step-by-step instructions:

1. Heat the olive oil in the paella pan over medium heat.

2. Add the longganisa and cook until browned, then remove from the pan and set aside.

3. In the same pan, sauté the onions, garlic, tomatoes, and bell peppers until softened.

4. Add the paprika and saffron and stir until fragrant.

5. Add the rice and stir until coated with the vegetables and spices.

6. Pour in the chicken broth and bring to a boil.

7. Reduce the heat to low, cover the pan, and let simmer for 20-25 minutes or until the rice is cooked.

8. Stir in the cooked longganisa and season with salt and pepper to taste.

9. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 50g
Protein: 15g

Substitutions for ingredients:
- Spanish rice can be substituted with any short-grain rice.
- Chicken broth can be substituted with vegetable broth or water.
- Longganisa can be substituted with any sausage or chorizo.

Variations:
- Add shrimp or chicken to the paella for more protein.
- Use different vegetables such as peas, carrots, or green beans.
- Add more spices such as cumin or chili powder for a spicier flavor.

Tips and tricks:
- Use a wide skillet with a lid if you don't have a paella pan.
- Let the rice sit for 5-10 minutes after cooking before serving to allow it to absorb any remaining liquid.
- Use a wooden spoon to stir the rice to prevent it from sticking to the pan.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.

Presentation ideas:
Serve the paella in the pan for a rustic look or transfer to a serving platter and garnish with fresh herbs.

Garnishes:
Fresh parsley, chopped green onions, or lemon wedges.

Pairings:
Serve with a crisp green salad or garlic bread.

Suggested side dishes:
Roasted vegetables or a side of beans.

Troubleshooting advice:
If the rice is still undercooked after simmering, add more liquid and continue cooking until tender.

Food safety advice:
Make sure the longganisa is cooked through 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 longganisa adds a sweet and savory flavor to the paella, while the saffron and paprika add a warm and earthy flavor.

Serving suggestions:
Serve the paella family-style and let everyone serve themselves from the pan.

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Region: Spanish

Taste: Savory, Tangy, Spicy, Aromatic, Umami