Ingredients with Measurements:
- 1/2 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups short-grain rice
- 4 cups chicken broth
- 1 pound chicken thighs, bone-in and skin-on
- 1/2 pound rabbit meat, cut into small pieces
- 1/2 pound chorizo sausage, sliced
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup frozen peas
- 1 lemon, cut into wedges
Special equipment needed:
- Large paella pan or a wide and 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 onion and garlic and sauté until softened.
2. Add the chopped tomatoes and bell peppers and cook until the vegetables are tender.
3. Stir in the smoked paprika, saffron threads, salt, and black pepper.
4. Add the rice and stir until it is coated with the vegetable mixture.
5. Pour in the chicken broth and stir to combine.
6. Add the chicken thighs, rabbit meat, and chorizo sausage to the pan, arranging them in an even layer.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
8. Add the shrimp and frozen peas to the pan and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
9. Remove the pan from the heat and let it rest for 5 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 550
Fat: 27g
Carbohydrates: 45g
Protein: 30g
Sodium: 1200mg
Fiber: 3g
Substitutions for ingredients:
- Arborio rice can be used instead of short-grain rice.
- Chicken broth can be substituted with vegetable broth or water.
- Chicken thighs can be replaced with chicken breasts or drumsticks.
- Rabbit meat can be substituted with pork or beef.
- Chorizo sausage can be replaced with any spicy sausage.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Seafood paella: Replace the chicken, rabbit, and chorizo with a variety of seafood such as clams, mussels, squid, and fish.
- Vegetarian paella: Omit the chicken, rabbit, and chorizo and add more vegetables such as artichokes, green beans, and zucchini.
- Mixed paella: Combine chicken, rabbit, chorizo, and seafood in one paella.
Tips and tricks:
- Use a paella pan or a wide and shallow skillet to ensure even cooking and a crispy bottom layer of rice.
- Do not stir the rice once it has been added to the liquid to avoid breaking the grains.
- Use saffron threads for an authentic flavor and color.
- 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:
Reheat the paella in a pan over medium-low heat, adding a splash of chicken broth or water to moisten the rice if necessary.
Presentation ideas:
Serve the paella in the paella pan or transfer it to a large serving platter. Garnish with lemon wedges and chopped parsley.
Garnishes:
- Lemon wedges
- Chopped parsley
- Sliced olives
- Roasted red peppers
Pairings:
- Spanish red wine such as Rioja or Tempranillo
- Sangria
- Gazpacho soup
Suggested side dishes:
- Green salad with vinaigrette dressing
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add more broth or water and continue cooking until the rice is tender.
- If the rice is overcooked and mushy, reduce the cooking time and liquid amount in the recipe.
Food safety advice:
- Make sure the chicken and rabbit are cooked to an internal temperature of 165°F (74°C).
- Thaw the shrimp in the refrigerator overnight or under cold running water before using.
- Store leftover paella in the refrigerator within 2 hours of cooking.
Food history:
Paella is a traditional Spanish dish that originated in Valencia, a region on the east coast of Spain. It was originally a peasant dish made with rice, vegetables, and meat that was cooked over an open fire in a large pan called a paellera. Over time, the dish evolved to include seafood and became a popular dish throughout Spain and around the world.
Flavor profiles:
Paella Valenciana is a savory and aromatic dish with a combination of flavors from the chicken, rabbit, chorizo, and shrimp. The saffron adds a subtle floral note and a vibrant yellow color to the rice.
Serving suggestions:
Serve the paella as a main dish for a family dinner or a festive gathering. It can also be served as a one-pot meal for a casual dinner party or a potluck.
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Region: Spanish