Ingredients with Measurements:
- 1 pound of chicken breast, cut into small pieces
- 1 pound of shrimp, peeled and deveined
- 2 cups of Arborio rice
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup of frozen peas
- 1 can of diced tomatoes
- 4 cups of chicken broth
- 1 teaspoon of smoked paprika
- 1 teaspoon of saffron threads
- 1/4 cup 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-high heat.
2. Add the chicken pieces and cook until browned on all sides. Remove from the pan and set aside.
3. Add the shrimp to the same pan and cook until pink. Remove from the pan and set aside.
4. In the same pan, add the onion, garlic, and bell peppers. Cook until the vegetables are soft and fragrant.
5. Add the Arborio rice to the pan and stir to coat with the vegetable mixture.
6. Add the diced tomatoes, chicken broth, smoked paprika, saffron threads, salt, and pepper to the pan. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
8. Add the cooked chicken, shrimp, and frozen peas to the pan. Stir to combine and let it cook for an additional 5-10 minutes until everything is heated through.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for cooking the chicken and shrimp, low heat for simmering the rice.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Total fat: 12g
Saturated fat: 2g
Cholesterol: 170mg
Sodium: 800mg
Total carbohydrates: 50g
Dietary fiber: 3g
Sugar: 4g
Protein: 35g
Substitutions for ingredients:
- You can use any type of protein you prefer, such as chorizo, mussels, or clams.
- You can use any type of rice you prefer, but Arborio rice is recommended for its creamy texture.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- You can add other vegetables such as artichokes, asparagus, or zucchini.
- You can use vegetable broth instead of chicken broth to make it vegetarian.
- You can add more spices such as cumin, oregano, or thyme.
Tips and tricks:
- Make sure to use a large enough pan to cook the rice evenly.
- Don't stir the rice too much while it's cooking to avoid breaking the grains.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
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 medium heat until heated through.
Presentation ideas:
- Serve the paella in the paella pan for an authentic presentation.
- Garnish with fresh parsley or cilantro.
Garnishes:
- Fresh parsley or cilantro.
Pairings:
- Serve with a crisp white wine such as Albariño or Sauvignon Blanc.
Suggested side dishes:
- A simple green salad or crusty bread.
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add more broth or water and continue cooking.
Food safety advice:
- Make sure to cook the chicken and shrimp to their recommended internal temperatures to avoid foodborne illness.
Food history:
- Paella is a traditional Spanish dish that originated in Valencia. It was originally a peasant dish made with rice, vegetables, and whatever protein was available.
Flavor profiles:
- The Riz Gras Paella is a savory and slightly smoky dish with a creamy texture from the Arborio rice.
Serving suggestions:
- Serve the paella family-style in the center of the table for a communal dining experience.
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Region: Spanish