Ingredients with Measurements:
- 1 cup Arborio rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup chopped tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon saffron threads
- 3 cups vegetable broth
- 1 cup frozen peas
- 1/2 cup chopped parsley
- Salt and pepper to taste
- 1/4 cup olive oil
Special Equipment Needed:
- Large 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.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the chopped bell peppers and cook for 5 minutes.
4. Add the chopped tomatoes, smoked paprika, turmeric, and saffron threads. Cook for 5 minutes.
5. Add the Arborio rice and stir until the rice is coated with the tomato mixture.
6. Pour in the vegetable broth and stir.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
8. Cook for 20 minutes or until the rice is tender and the liquid has been absorbed.
9. Add the frozen peas and cook for 5 more minutes.
10. Season with salt and pepper to taste.
11. Garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 50g
Protein: 7g
Fiber: 5g
Substitutions for ingredients:
- You can use any type of rice instead of Arborio rice.
- You can use any type of bell pepper instead of red and yellow.
- You can use fresh or canned tomatoes instead of chopped tomatoes.
Variations:
- You can add sliced mushrooms to the paella.
- You can add artichoke hearts to the paella.
- You can add sliced olives to the paella.
Tips and Tricks:
- Make sure to stir the rice occasionally to prevent it from sticking to the bottom of the pan.
- You can add more vegetable broth if the rice is not cooked through.
- You can add more spices to taste.
Storage Instructions:
- Store the paella in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the paella in a skillet over low heat until heated through.
Presentation Ideas:
- Serve the paella in the paella pan for a rustic presentation.
- Serve the paella on a large platter with lemon wedges on the side.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Serve with a crisp white wine or a light beer.
Suggested Side Dishes:
- Garlic bread
- Green salad with vinaigrette dressing
Troubleshooting Advice:
- If the rice is not cooked through, add more vegetable broth and continue cooking until the rice is tender.
Food Safety Advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Paella is a traditional Spanish dish that originated in Valencia. It is typically made with rice, saffron, and various meats and seafood.
Flavor Profiles:
- This vegetarian paella has a smoky, savory flavor from the smoked paprika and a slightly bitter flavor from the saffron.
Serving Suggestions:
- Serve the paella family-style on a large platter for a festive meal.
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Region: Spanish