Ingredients with Measurements:
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 cup of green beans, trimmed
- 1 cup of frozen peas
- 2 cups of vegetable broth
- 1 cup of white rice
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of saffron threads
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large paella pan or a wide shallow pan with a lid
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the bell peppers, zucchini, and green beans and sauté for another 5 minutes until the vegetables are slightly softened.
4. Add the rice, smoked paprika, and saffron threads and stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low, cover the pan with a lid, and simmer for 20-25 minutes until the rice is cooked and the liquid is absorbed.
7. Add the frozen peas and stir to combine.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 42g
Protein: 6g
Sodium: 500mg
Fiber: 4g
Substitutions for ingredients:
- You can use any color of bell peppers you prefer.
- You can substitute the green beans with asparagus or broccoli.
- You can use brown rice instead of white rice.
Variations:
- You can add some chopped tomatoes or tomato sauce for a more tomato-based paella.
- You can add some chickpeas or black beans for extra protein.
- You can add some chopped mushrooms for a meaty texture.
Tips and tricks:
- Make sure to use a wide shallow pan to cook the paella evenly.
- Do not stir the rice while it's cooking to avoid breaking the grains.
- You can add some lemon wedges on top of the paella for some extra flavor.
Storage instructions:
Store any 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 look.
Garnishes:
Garnish with some chopped parsley or cilantro on top.
Pairings:
Serve with a crisp green salad and some crusty bread.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the rice is not cooked after 25 minutes, add some more vegetable broth and continue cooking until the rice is tender.
- If the paella is too dry, add some more vegetable broth or water.
Food safety advice:
- Make sure to cook the rice thoroughly to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Paella is a traditional Spanish dish that originated in Valencia. It was originally made with rabbit, chicken, and snails, but has since evolved to include seafood, vegetables, and other meats.
Flavor profiles:
The paella has a smoky and slightly spicy flavor from the smoked paprika and saffron threads.
Serving suggestions:
Serve the paella as a main dish for a vegetarian dinner party.
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Region: Spanish