Ingredients with Measurements:
- 2 cups of short-grain rice
- 4 cups of vegetable broth
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, sliced
- 1 cup of frozen peas
- 1 teaspoon of smoked paprika
- 1 teaspoon of saffron threads
- 1 cup of Queso Nata de Cantabria, grated
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large paella pan or a wide and shallow skillet
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium heat.
2. Add the chopped onion and minced garlic and sauté until translucent.
3. Add the sliced bell peppers and zucchini and cook for 5 minutes until they start to soften.
4. Add the short-grain rice and stir to coat with the vegetables and oil.
5. Add the smoked paprika, saffron threads, and salt and pepper to taste.
6. Pour in the vegetable broth and stir to combine.
7. Bring the mixture to a boil and then reduce the heat to low.
8. Cover the pan with a lid and let it simmer for 20 minutes or until the rice is cooked and the liquid has been absorbed.
9. Add the frozen peas and grated Queso Nata de Cantabria to the pan and stir to combine.
10. Cover the pan again and let it cook for an additional 5 minutes until the cheese has melted and the peas are heated through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 380
Total fat: 12g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 800mg
Total carbohydrates: 55g
Dietary fiber: 4g
Sugar: 5g
Protein: 12g
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Any type of cheese can be used instead of Queso Nata de Cantabria.
- Other vegetables such as mushrooms, carrots, or artichokes can be added or substituted.
Variations:
- Seafood such as shrimp or mussels can be added to the paella.
- Meat such as chicken or chorizo can be added to the paella.
- A tomato-based sauce can be added to the paella for a different flavor.
Tips and tricks:
- Use a wide and shallow pan to ensure that the rice cooks evenly.
- Do not stir the rice too much while it is cooking to prevent it from becoming mushy.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
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, adding a splash of water or broth to prevent it from drying out.
Presentation ideas:
Serve the paella in the paella pan for an authentic presentation.
Garnishes:
- Fresh parsley or cilantro can be chopped and sprinkled on top of the paella.
- Lemon wedges can be served on the side for squeezing over the paella.
Pairings:
- A crisp white wine such as Albariño or Verdejo pairs well with this dish.
- A light salad with a citrus vinaigrette can be served as a side dish.
Suggested side dishes:
- Garlic bread or crusty bread can be served on the side to soak up the sauce.
- Grilled vegetables such as asparagus or eggplant can be served as a side dish.
Troubleshooting advice:
- If the rice is not cooked through, add more liquid and continue to simmer until it is tender.
- If the rice is too dry, add more broth or water and continue to cook until it is moist.
Food safety advice:
- Ensure that the rice is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
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 meats or seafood.
Flavor profiles:
This paella has a savory and slightly smoky flavor from the smoked paprika and a subtle sweetness from the vegetables. The Queso Nata de Cantabria adds a creamy and tangy flavor to the dish.
Serving suggestions:
Serve the paella family-style in the paella pan with a large spoon for serving.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish