Ingredients with Measurements:
- 1 lb squid, cleaned and sliced into rings
- 1 lb mussels, cleaned and debearded
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 cups short-grain rice
- 4 cups chicken broth
- 1 cup white wine
- 1 tsp smoked paprika
- 1 tsp saffron threads
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
Special equipment needed:
- Large paella pan or wide, shallow skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium-high heat. Add the squid and cook until lightly browned, about 3-4 minutes. Remove the squid from the pan and set aside.
2. Add the onion, garlic, and red bell pepper to the pan and sauté until softened, about 5 minutes.
3. Add the rice to the pan and stir to coat with the vegetables and oil. Cook for 2-3 minutes until the rice is lightly toasted.
4. Add the white wine to the pan and stir until it is absorbed by the rice.
5. Add the chicken broth, smoked paprika, saffron threads, salt, and black pepper to the pan. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
7. Add the cooked squid and mussels to the pan, arranging them on top of the rice.
8. Cover the pan with a lid or foil and cook for an additional 5-7 minutes, or until the mussels have opened and the rice is fully cooked.
9. Remove the lid or foil and let the paella rest for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for cooking squid and vegetables, low heat for simmering rice and seafood
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Squid can be substituted with shrimp or scallops
- Chicken broth can be substituted with vegetable broth or seafood broth
- White wine can be substituted with chicken broth or vegetable broth
Variations:
- Add diced tomatoes or tomato sauce for a richer flavor
- Add peas or green beans for additional color and texture
- Use a combination of seafood such as shrimp, scallops, and clams
Tips and tricks:
- Use short-grain rice for the best texture and flavor
- Do not stir the rice once it has started to cook, as this can cause it to become mushy
- Make sure to clean the mussels thoroughly before cooking to remove any sand or debris
- Serve with lemon wedges for a bright, citrusy flavor
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, authentic presentation.
Garnishes:
Garnish with chopped parsley or cilantro for a pop of color and freshness.
Pairings:
Serve with a crisp white wine such as Albariño or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the rice is not fully cooked after the liquid has been absorbed, add a little more broth or water and continue cooking until tender.
- If the paella is too dry, add a little more broth or water and continue cooking until the liquid has been absorbed.
Food safety advice:
- Make sure to cook the seafood to the appropriate temperature to avoid foodborne illness.
- Store leftovers promptly in the refrigerator to avoid bacterial growth.
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:
Paella Negra is a savory and slightly smoky dish with a rich seafood flavor. The saffron adds a subtle floral note, while the smoked paprika adds depth and complexity.
Serving suggestions:
Serve the paella family-style, with everyone digging in from the same pan for a fun and interactive dining experience.
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Region: Spanish