Tagarnina and Chorizo Paella Recipe

Ingredients with Measurements:
- 2 cups of short-grain rice
- 4 cups of chicken broth
- 1/2 cup of olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup of chopped tomatoes
- 1/2 cup of chopped tagarnina (chard)
- 1/2 cup of sliced chorizo sausage
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste

Special equipment needed:
- Paella pan or a large skillet with a lid

Step-by-step instructions:

1. Heat the olive oil in the paella pan over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.

2. Add the red and green bell peppers and continue to sauté for another 2-3 minutes.

3. Add the chopped tomatoes and tagarnina and cook for 5 minutes until the vegetables are tender.

4. Add the sliced chorizo sausage and cook for another 2-3 minutes until the sausage is browned.

5. Add the rice and stir to coat the grains with the vegetable and sausage mixture.

6. Add the chicken broth, smoked paprika, salt, and pepper. Stir to combine.

7. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.

8. Simmer for 20-25 minutes until the rice is cooked and the liquid has been absorbed.

9. Remove the pan from the heat and let it rest for 5 minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 60g
Protein: 14g
Sodium: 800mg

Substitutions for ingredients:
- Arborio rice can be used instead of short-grain rice.
- Chicken broth can be substituted with vegetable broth or water.
- Spinach or kale can be used instead of tagarnina.
- Spanish chorizo can be substituted with Mexican chorizo or Italian sausage.

Variations:
- Seafood paella: Add shrimp, mussels, and clams to the paella during the last 5 minutes of cooking.
- Vegetarian paella: Omit the chorizo and add more vegetables such as zucchini, eggplant, and artichokes.
- Chicken and mushroom paella: Add diced chicken breast and sliced mushrooms to the paella during the sautéing step.

Tips and tricks:
- Use a wooden spoon to stir the rice to avoid breaking the grains.
- Do not stir the rice once it has started to cook, as this will release the starch and make the paella sticky.
- Let the paella rest for 5 minutes before serving to allow the flavors to meld together.

Storage instructions:
Leftover paella can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the paella in a pan over medium heat, adding a splash of water or broth to moisten the rice if necessary.

Presentation ideas:
Serve the paella in the paella pan for a rustic presentation. Garnish with lemon wedges and chopped parsley.

Garnishes:
- Lemon wedges
- Chopped parsley
- Sliced olives

Pairings:
- Spanish red wine such as Tempranillo or Rioja
- Sangria
- Spanish-style beer such as Estrella Damm or Mahou

Suggested side dishes:
- Green salad with a citrus vinaigrette
- Grilled vegetables such as asparagus or zucchini
- Crusty bread

Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add more broth or water and continue to cook until the rice is tender.
- If the rice is overcooked and mushy, reduce the cooking time and the amount of liquid used in the recipe.

Food safety advice:
- Make sure the chorizo sausage is fully cooked before adding it to the paella.
- Store leftover paella 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:
The tagarnina and chorizo paella has a smoky and savory flavor from the chorizo sausage and smoked paprika. The tagarnina adds a slightly bitter and earthy taste to the dish.

Serving suggestions:
Serve the paella family-style in the middle of the table and let everyone help themselves.

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Region: Spanish

Taste: Savory, Smoky, Spicy, Aromatic