Ingredients with Measurements:
- 2 cups of short-grain rice
- 4 cups of chicken or vegetable broth
- 1/2 cup of olive oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 teaspoon of saffron threads
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1 pound of squid, cleaned and sliced into rings
- 1/2 cup of white wine
- 1/2 cup of tomato puree
- 1/2 cup of frozen peas
- 1 lemon, cut into wedges
- Fresh parsley, chopped
Special equipment needed:
- Paella pan or a large skillet with a lid
Step-by-step instructions:
1. Heat the olive oil in a paella pan over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Add the sliced bell peppers and sauté for another 2-3 minutes until they start to soften.
3. Add the rice to the pan and stir to coat it with the oil and vegetables.
4. Add the saffron threads, smoked paprika, cayenne pepper, black pepper, and salt to the pan and stir to combine.
5. Add the chicken or vegetable broth to the pan and bring it to a boil. Reduce the heat to low and cover the pan with a lid. Simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
6. While the rice is cooking, heat a separate skillet over high heat. Add the sliced squid and sauté for 2-3 minutes until cooked through. Remove from the heat and set aside.
7. Add the white wine and tomato puree to the paella pan and stir to combine. Add the cooked squid and frozen peas to the pan and stir to combine.
8. Cover the pan with a lid and cook for another 5-10 minutes until the peas are cooked and the liquid is absorbed.
9. Remove the pan from the heat and let it rest for 5 minutes.
10. Garnish with chopped parsley and lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing vegetables and cooking squid, low heat for simmering rice.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 52g
Protein: 18g
Sodium: 800mg
Fiber: 3g
Substitutions for ingredients:
- Arborio rice or any other short-grain rice can be used instead of the recommended rice.
- Shrimp or mussels can be used instead of squid.
- Red or yellow bell peppers can be used instead of green bell peppers.
Variations:
- Add diced chicken or chorizo to the paella for a meatier version.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add diced tomatoes or roasted red peppers for a sweeter flavor.
Tips and tricks:
- Use a paella pan if possible for the best results.
- Do not stir the rice too much while it is cooking to prevent it from becoming mushy.
- Use high-quality saffron threads for the best flavor.
- Make sure to clean the squid thoroughly before cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the paella in the paella pan for an authentic presentation.
Garnishes:
Garnish with chopped parsley and lemon wedges.
Pairings:
Serve with a crisp white wine such as Albariño or a light-bodied red wine such as Pinot Noir.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Green salad
Troubleshooting advice:
- If the rice is not cooked through, add more broth or water and continue cooking until it is tender.
- If the rice is too dry, add more broth or water and continue cooking until it is moist.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
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 saffron paella negra is savory and slightly spicy with a hint of sweetness from the bell peppers and peas.
Serving suggestions:
Serve the paella as a main course for dinner or as a festive dish for a special occasion.
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Region: Spanish