Ingredients with Measurements:
- 1 pound of clams
- 1 pound of mussels
- 1 pound of shrimp, peeled and deveined
- 1 pound of chicken thighs, cut into bite-sized pieces
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves of garlic, minced
- 2 cups of Arborio rice
- 4 cups of chicken broth
- 1 teaspoon of saffron threads
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 1/4 cup of olive oil
- 1 lemon, cut into wedges
Special equipment needed:
- Large paella pan or wide, shallow skillet
Step-by-step instructions:
1. Rinse the clams and mussels in cold water and discard any that are open or cracked.
2. In a small bowl, combine the saffron threads with 1/4 cup of hot water and let it steep for 10 minutes.
3. In the paella pan or skillet, heat the olive oil over medium-high heat.
4. Add the chicken and cook until browned on all sides. Remove from the pan and set aside.
5. Add the diced onion and red bell pepper to the pan and cook until softened, about 5 minutes.
6. Add the minced garlic and cook for an additional 1-2 minutes.
7. Add the Arborio rice to the pan and stir to coat with the vegetables and oil.
8. Pour in the chicken broth and saffron water, and stir to combine.
9. Add the smoked paprika and season with salt and pepper to taste.
10. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
11. Add the clams, mussels, and shrimp to the pan and cover with a lid.
12. Cook for an additional 5-7 minutes, or until the clams and mussels have opened and the shrimp are pink and cooked through.
13. Remove the pan from the heat and let it rest for 5 minutes before serving.
14. Garnish with lemon wedges and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for cooking the chicken, vegetables, and rice
- Low heat for simmering the rice and seafood
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 550
- Fat: 18g
- Carbohydrates: 60g
- Protein: 35g
Substitutions for ingredients:
- Arborio rice can be substituted with short-grain white rice or brown rice.
- Chicken broth can be substituted with vegetable broth or seafood broth.
- Saffron threads can be substituted with turmeric powder.
- Clams and mussels can be substituted with other types of seafood, such as scallops or squid.
Variations:
- Add diced chorizo or Spanish ham for additional flavor.
- Use a combination of seafood, such as shrimp, squid, and scallops.
- Add peas, artichokes, or green beans for additional vegetables.
Tips and tricks:
- Make sure to rinse the clams and mussels thoroughly before cooking.
- Use a wide, shallow pan to ensure that the rice cooks evenly.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the paella in a pan over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the paella in the pan it was cooked in for a rustic presentation.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Lemon wedges
- Fresh herbs, such as parsley or cilantro
Pairings:
- Serve with a crisp white wine, such as Albariño or Sauvignon Blanc.
Suggested side dishes:
- Crusty bread
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the rice is not cooked through, add more liquid and continue cooking until it is tender.
- If the paella is too dry, add more broth or water and continue cooking until the liquid has been absorbed.
Food safety advice:
- Make sure to discard any clams or mussels that do not open during cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Paella is a traditional Spanish dish that originated in Valencia, Spain. It is typically made with rice, saffron, and a variety of meats and seafood.
Flavor profiles:
- The paella has a rich, savory flavor from the chicken, seafood, and smoked paprika, with a hint of sweetness from the red bell pepper.
Serving suggestions:
- Serve the paella family-style, with everyone digging in from the same pan.
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Region: Spanish