Ingredients with Measurements:
- 1 cup of Arborio rice
- 2 cups of chicken broth
- 1/2 cup of white wine
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1/2 cup of chorizo, sliced
- 1/2 cup of frozen peas
- 1/2 pound of prawns, peeled and deveined
- 1/4 teaspoon of saffron threads
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Lemon wedges for serving
Special equipment needed:
- Paella pan or a large skillet with a lid
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium-high heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the chopped red bell pepper and sliced chorizo and cook for another 2-3 minutes until the chorizo is slightly browned.
4. Add the Arborio rice and stir well to coat the rice with the oil and chorizo fat.
5. Add the white wine and cook for 1-2 minutes until the wine is absorbed.
6. Add the chicken broth, saffron threads, salt, and pepper and stir well.
7. Reduce the heat to low and cover the pan with a lid.
8. Cook for 15-20 minutes until the rice is tender and the liquid is absorbed.
9. Add the frozen peas and prawns to the pan and cook for another 5-7 minutes until the prawns are pink and cooked through.
10. Remove the pan from the heat and let it rest for 5 minutes before serving.
11. Serve with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for sautéing and low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat: 12g
Carbohydrates: 38g
Protein: 20g
Sodium: 880mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of rice instead of Arborio rice, but the cooking time may vary.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- You can use any type of sausage instead of chorizo.
Variations:
- You can add other seafood such as mussels or clams to this recipe.
- You can add diced tomatoes or tomato sauce for a more tomato-based paella.
- You can add smoked paprika for a smoky flavor.
Tips and tricks:
- Use a paella pan if possible, as it will give you the best results.
- Don't stir the rice too much, as it will release too much starch and make the paella mushy.
- Use high-quality saffron for the best flavor and color.
- Use fresh prawns for the best taste and texture.
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 low heat, adding a splash of water or broth if needed to loosen it up.
Presentation ideas:
Serve the paella in the paella pan for a rustic look, or transfer it to a serving platter for a more elegant presentation.
Garnishes:
Garnish with fresh parsley or cilantro for a pop of color.
Pairings:
Serve with a crisp white wine such as Albariño or a light red wine such as Tempranillo.
Suggested side dishes:
Serve with a simple green salad or crusty bread.
Troubleshooting advice:
- If the rice is too dry, add a splash of broth or water and cover the pan for a few more minutes.
- If the rice is too wet, remove the lid and cook for a few more minutes until the liquid is absorbed.
- If the rice is undercooked, add more liquid and cook for a few more minutes.
- If the rice is overcooked, add more liquid and cook for a few more minutes.
Food safety advice:
Make sure the prawns are cooked through before serving.
Food history:
Paella is a traditional Spanish dish that originated in the Valencia region. It is typically made with rice, saffron, and a variety of seafood, meat, and vegetables.
Flavor profiles:
This paella has a savory and slightly spicy flavor from the chorizo, with a hint of sweetness from the red bell pepper and peas.
Serving suggestions:
Serve this paella as a main course for a dinner party or a special occasion. It's also great for a cozy night in with family or friends.
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Region: Spanish