Ingredients with Measurements:
- 1/2 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh verbena leaves
- Salt and pepper to taste
Special equipment needed:
- Large paella pan or wide skillet with lid
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the bell peppers, smoked paprika, and saffron threads and cook for another 5 minutes.
3. Add the Arborio rice and stir to coat with the oil and spices. Cook for 2-3 minutes until the rice is slightly toasted.
4. Pour in the chicken or vegetable broth and white wine and bring to a simmer. Reduce the heat to low and cover the pan with a lid. Cook for 15-20 minutes or until the rice is tender and the liquid has been absorbed.
5. Add the shrimp, mussels, and frozen peas to the pan. Cover and cook for another 5-10 minutes or until the shrimp are pink and the mussels have opened.
6. Stir in the chopped parsley, cilantro, and verbena leaves. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat for sautéing and simmering, low heat for cooking the rice and seafood.
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 18g
Carbohydrates: 53g
Protein: 24g
Sodium: 780mg
Substitutions for ingredients:
- Use any type of rice instead of Arborio rice.
- Use any type of broth instead of chicken or vegetable broth.
- Use any type of seafood instead of shrimp and mussels.
- Use any type of herb instead of verbena leaves.
Variations:
- Add diced chicken or chorizo for a meatier version.
- Use different vegetables such as tomatoes, zucchini, or artichokes.
- Use different spices such as cumin, turmeric, or chili powder.
Tips and tricks:
- Use a wooden spoon to stir the rice to prevent it from sticking to the pan.
- Do not overcook the seafood or it will become tough and rubbery.
- Let the paella rest for 5-10 minutes before serving to allow the flavors to meld together.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the paella in a skillet over medium heat until heated through.
Presentation ideas:
Serve the paella in the paella pan for a rustic presentation. Garnish with lemon wedges and additional herbs.
Garnishes:
Lemon wedges, chopped fresh herbs, sliced olives, diced tomatoes.
Pairings:
Serve with a crisp green salad and a crusty baguette.
Suggested side dishes:
Roasted vegetables, garlic bread, Spanish tortilla.
Troubleshooting advice:
- If the rice is too dry, add more broth or water.
- If the rice is too wet, remove the lid and cook for a few more minutes until the liquid has evaporated.
- If the seafood is not cooked through, cover the pan and cook for a few more minutes until done.
Food safety advice:
- Make sure the seafood is fresh and properly cleaned before cooking.
- Cook the paella to an internal temperature of 145°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 a variety of seafood, meat, and vegetables.
Flavor profiles:
The Verbena-Laced Paella has a savory, slightly smoky flavor from the paprika and saffron, with a hint of citrusy freshness from the verbena leaves.
Serving suggestions:
Serve the paella family-style in the center of the table for a festive and communal meal.
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Region: Spanish