Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 2 cups uncooked short-grain rice
- 4 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes
- 1 tsp. paprika
- 1 tsp. saffron threads
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large paella pan or wide, shallow skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In the paella pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the chopped bell peppers and cook until they are softened.
4. Add the diced tomatoes, paprika, and saffron threads. Stir to combine.
5. Add the uncooked rice to the pan and stir to coat with the tomato mixture.
6. Pour in the chicken broth and stir to combine.
7. Season with salt and pepper to taste.
8. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10 minutes.
9. Add the shrimp to the pan and stir to combine.
10. Transfer the paella pan to the preheated oven and bake for 20-25 minutes, or until the rice is cooked and the shrimp are pink and cooked through.
11. Remove the paella pan from the oven and let rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Saffron threads can be substituted with turmeric.
Variations:
- Add sliced chorizo or chicken to the paella for additional protein.
- Use different vegetables such as peas, artichokes, or mushrooms.
Tips and tricks:
- Use short-grain rice for the best texture.
- Do not stir the paella once it is in the oven to ensure a crispy bottom layer.
- Let the paella rest for 5 minutes before serving to allow the flavors to meld.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the paella in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the paella in the paella pan for a rustic presentation.
Garnishes:
Garnish with chopped parsley or lemon wedges.
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 rice is still undercooked after baking, add more liquid and return to the oven for an additional 5-10 minutes.
- If the paella is too dry, add more liquid and return to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
- Store any leftovers in the refrigerator promptly.
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 vegetables.
Flavor profiles:
This paella is savory and slightly spicy with a hint of saffron.
Serving suggestions:
Serve the paella family-style with a large spoon for guests to serve themselves.
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Region: Thai