Ingredients with Measurements:
- 1 cup uncooked white rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup frozen peas
- 1 cup canned diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 2 cups fish broth
- 1/4 cup fish sauce
- 1 pound shrimp, peeled and deveined
- 1/2 cup chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
4. Add the red and green bell peppers and cook for another 5 minutes.
5. Add the frozen peas, canned diced tomatoes, paprika, salt, black pepper, and cumin. Stir to combine.
6. Add the fish broth and fish sauce and bring to a boil.
7. Add the rinsed rice to the pot and stir to combine.
8. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
9. After 20 minutes, add the shrimp to the pot and stir to combine.
10. Cover the pot and simmer for another 5-7 minutes, or until the shrimp are cooked through.
11. Remove the pot from the heat and stir in the chopped parsley.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 340
Fat: 5g
Carbohydrates: 51g
Protein: 23g
Sodium: 1900mg
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken broth can be used instead of fish broth.
- Chicken or beef can be used instead of shrimp.
Variations:
- Add sliced chorizo or chicken sausage for extra flavor.
- Use different vegetables, such as carrots or zucchini.
- Add a can of drained and rinsed black beans for extra protein.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a wooden spoon to stir the paelya to prevent the rice from sticking to the pot.
- If the paelya is too dry, add more broth or water as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the paelya in a microwave-safe dish in the microwave or in a pot on the stove over low heat.
Presentation ideas:
Serve the paelya in a large serving dish with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
This dish pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the paelya is too dry, add more broth or water as needed.
- If the paelya is too wet, remove the lid and cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Paelya is a traditional Spanish dish that is similar to paella, but made with pasta instead of rice.
Flavor profiles:
Savory, slightly spicy, and slightly sweet.
Serving suggestions:
Serve the paelya hot with a side of garlic bread and a green salad.
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Region: Thai