Ingredients with Measurements:
- 2 cups of short-grain rice
- 4 cups of chicken broth
- 1 pound of chicken thighs, cut into small pieces
- 1 pound of chorizo sausage, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of frozen peas
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of saffron threads
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Paella pan or a large, shallow skillet
Step-by-step instructions:
1. Heat the paella pan over medium-high heat and add a drizzle of olive oil.
2. Add the chicken pieces and chorizo sausage to the pan and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the onion, garlic, and bell peppers. Cook until softened, about 5 minutes.
4. Add the rice to the pan and stir to coat with the vegetables and oil. Cook for 2-3 minutes until the rice is lightly toasted.
5. Add the smoked paprika and saffron threads to the pan and stir to combine.
6. Pour in the chicken broth and stir to combine. Bring to a boil and then reduce the heat to low. Cover the pan and let simmer for 20 minutes.
7. After 20 minutes, add the chicken and chorizo back to the pan, along with the frozen peas. Stir to combine and cook for an additional 10 minutes.
8. Season with salt and pepper to taste.
9. Remove from heat and let rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning chicken and chorizo, then low heat for simmering the rice.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 520
Fat: 18g
Carbohydrates: 56g
Protein: 31g
Sodium: 1200mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- You can use shrimp or mussels instead of chicken for a seafood version.
Variations:
- Add diced tomatoes for a more tomato-based paella.
- Add artichoke hearts for a more vegetable-heavy paella.
- Use different types of sausage, such as linguica or andouille, for a different flavor profile.
Tips and tricks:
- Don't stir the rice too much while it's cooking, as this can release too much starch and make the paella gummy.
- Use a paella pan if possible, as it distributes heat evenly and helps create the signature crispy bottom layer of rice.
- 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 in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the paella in the paella pan for a rustic presentation, or transfer to a large platter and garnish with lemon wedges.
Garnishes:
Lemon wedges, chopped parsley, or sliced olives.
Pairings:
- A crisp white wine, such as Albariño or Sauvignon Blanc.
- A light salad with a citrus vinaigrette.
Suggested side dishes:
- Crusty bread for soaking up the flavorful broth.
- Grilled vegetables, such as zucchini or eggplant.
Troubleshooting advice:
- If the rice is still undercooked after the 30-minute cooking time, add a bit more broth or water and continue cooking until the rice is tender.
- If the rice is overcooked and mushy, reduce the cooking time or the amount of liquid used in the recipe.
Food safety advice:
- Make sure the chicken 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 originated in Valencia, Spain, and traditionally includes chicken, rabbit, and snails. However, there are many variations of paella, including seafood, vegetable, and mixed versions.
Flavor profiles:
This Serrat-style paella is savory and slightly smoky, with a hint of saffron and paprika.
Serving suggestions:
Serve the paella family-style, with everyone digging in from the same pan for a communal dining experience.
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