Ingredients with Measurements:
- 2 cups of short-grain rice
- 4 cups of seafood broth
- 1 pound of squid, cleaned and cut into rings
- 1 pound of shrimp, peeled and deveined
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon of smoked paprika
- 1 teaspoon of saffron threads
- 1 cup of canned diced tomatoes
- 1/4 cup of olive oil
- Salt and black pepper to taste
Special equipment needed:
- Paella pan or a large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are soft and fragrant.
3. Add the squid and shrimp to the pan and cook for 2-3 minutes until they start to turn opaque.
4. Add the smoked paprika, saffron threads, and diced tomatoes to the pan. Stir well to combine.
5. Add the rice to the pan and stir to coat it with the tomato mixture.
6. Pour the seafood broth into the pan and stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the rice is cooked and the liquid has been absorbed.
8. Season with salt and black pepper to taste.
9. Remove the pan from the heat and let it rest for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Chicken broth can be used instead of seafood broth.
- Squid can be substituted with octopus or mussels.
- Shrimp can be substituted with scallops or crab meat.
Variations:
- Add chopped chorizo or chicken for a meatier version.
- Add peas, artichokes, or green beans for a vegetable-packed paella.
- Use white wine instead of broth for a more flavorful paella.
Tips and tricks:
- Use a wooden spoon or spatula to stir the paella to prevent the rice from sticking to the bottom of the pan.
- Cover the pan with aluminum foil or a lid during the last 5 minutes of cooking to ensure that the rice is fully cooked.
- Let the paella rest for 5 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the paella in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the paella in the paella pan for a rustic presentation.
- Garnish with chopped parsley or lemon wedges for a pop of color.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Spanish red wine, such as Tempranillo or Rioja
- Crusty bread
Suggested side dishes:
- Grilled vegetables
- Green salad
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add more broth or water and continue cooking until the rice is tender.
Food safety advice:
- Make sure to clean the seafood thoroughly before cooking.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
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:
- Seafood paella negra has a rich, savory flavor from the squid ink and smoked paprika. The saffron adds a subtle floral note to the dish.
Serving suggestions:
- Serve the paella as a main course for a dinner party or special occasion.
- Pair with Spanish wine and crusty bread for a complete meal.
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Region: Spanish