Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 2 cups short-grain rice
- 4 cups chicken broth
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp. smoked paprika
- 1/2 tsp. saffron threads
- 1/2 tsp. cayenne pepper
- 1/2 cup frozen peas
- 1/4 cup chopped parsley
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Paella pan or large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the paella pan over medium-high heat and add 2 tbsp. olive oil.
2. Add the chopped onion and red bell pepper to the pan and sauté for 5 minutes until softened.
3. Add the minced garlic and sauté for another minute.
4. Add the smoked paprika, saffron threads, and cayenne pepper to the pan and stir to combine.
5. Add the short-grain rice to the pan and stir to coat with the spices and vegetables.
6. Pour in the chicken broth and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20 minutes.
8. Add the frozen peas and shrimp to the pan and stir to combine.
9. Cover the pan and let cook for an additional 10 minutes until the shrimp are cooked through and the rice is tender.
10. Season with salt and pepper to taste.
11. Garnish with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 8g
Carbohydrates: 60g
Protein: 22g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Frozen peas can be substituted with fresh or canned peas.
- Shrimp can be substituted with chicken, chorizo, or mussels.
Variations:
- Add diced tomatoes for a more tomato-based paella.
- Use different types of seafood such as scallops or squid.
- Add artichokes or olives for a more Mediterranean flavor.
Tips and tricks:
- Use short-grain rice for a creamier texture.
- Let the paella rest for 5 minutes before serving to allow the rice to absorb the flavors.
- Use a wooden spoon to stir the paella to prevent the rice from breaking.
Storage instructions:
Store leftover paella 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 a rustic presentation.
Garnishes:
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 paella is too dry, add more broth or water.
- If the paella is too wet, remove the lid and let cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure the shrimp is cooked through before serving.
- Store leftover paella in the refrigerator within 2 hours of cooking.
Food history:
Paella originated in Valencia, Spain and was traditionally made with chicken, rabbit, and snails.
Flavor profiles:
Savory, smoky, spicy
Serving suggestions:
Serve the paella family-style in the center of the table for a communal dining experience.
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Region: Spanish