Ingredients with Measurements:
- 1 lobster tail, cut into chunks
- 1 pound of shrimp, peeled and deveined
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves of garlic, minced
- 2 cups of short-grain rice
- 4 cups of chicken broth
- 1/2 teaspoon of saffron threads
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of dried oregano
- 1/2 cup of frozen peas
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Paella pan or a large, shallow skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in the paella pan over medium heat. Add the onion, red and green bell peppers, and garlic. Cook until the vegetables are soft and fragrant, about 5 minutes.
3. Add the rice to the pan and stir to coat it with the oil and vegetables. Cook for 1-2 minutes until the rice is lightly toasted.
4. Add the chicken broth, saffron, smoked paprika, and oregano to the pan. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the rice is almost cooked through.
6. Add the lobster, shrimp, and peas to the pan. Stir to combine.
7. Transfer the paella pan to the oven and bake for 10-15 minutes until the seafood is cooked through and the rice is tender.
8. Remove the pan from the oven and let it rest for 5 minutes.
9. Sprinkle the chopped parsley over the top of the paella and serve.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 10g
Saturated Fat: 2g
Cholesterol: 200mg
Sodium: 800mg
Carbohydrates: 60g
Fiber: 3g
Sugar: 4g
Protein: 30g
Substitutions for ingredients:
- Lobster can be substituted with crab or scallops.
- Chicken broth can be substituted with vegetable broth or seafood broth.
Variations:
- Add sliced chorizo or chicken to the paella for a meatier version.
- Use a mix of seafood such as mussels, clams, and squid instead of just lobster and shrimp.
Tips and tricks:
- Use short-grain rice for the best texture in the paella.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
- Use a wooden spoon to stir the paella to avoid scratching the pan.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the paella in a pan over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve the paella in the paella pan for a rustic presentation.
Garnishes:
Garnish with lemon wedges and additional chopped parsley.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Spanish tortilla
Troubleshooting advice:
- If the paella is too dry, add a splash of chicken broth or water.
- If the paella is too wet, let it cook for a few more minutes in the oven.
Food safety advice:
- Make sure the seafood is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Paella is a traditional Spanish dish that originated in Valencia. It was originally made with rabbit, chicken, and snails, but seafood versions became popular in coastal areas.
Flavor profiles:
The paella has a savory, slightly smoky flavor from the smoked paprika and saffron. The seafood adds a briny, oceanic flavor to the dish.
Serving suggestions:
Serve the paella family-style in the center of the table for a festive meal.
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Region: Spanish