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Spanish Paella
Created by: Howcan Team
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 1/2 cups Arborio rice
- 1 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1/2 cup white wine
- 1 pound chicken thighs, cut into chunks
- 1/2 pound chorizo sausage, sliced
- 1 pound jumbo shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 1/2 cup frozen peas
- 1 lemon, cut into wedges
- Salt and pepper to taste
Instructions
- In a large paella pan or skillet, heat 1/4 cup of olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened, about 3 minutes.
- Stir in the sliced red and yellow bell peppers, and cook for another 5 minutes.
- Add the Arborio rice, saffron threads, and smoked paprika, and stir to coat the rice with the oil and spices.
- Pour in the chicken broth and white wine, and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Nestle the chicken thighs and chorizo slices into the rice mixture, and continue to cook for another 10 minutes.
- Gently place the jumbo shrimp, mussels, and frozen peas on top of the rice, cover the pan, and cook for an additional 10 minutes, or until the shrimp are pink and the mussels have opened.
- Season with salt and pepper to taste, and garnish with lemon wedges before serving.
- Remove from heat and let the paella rest for 5 minutes before serving.
Spanish Paella is a traditional rice dish that originated in the Valencia region of Spain. It is a colorful and flavorful dish, typically made with a combination of rice, saffron, vegetables, and a variety of meats or seafood. The dish is named after the wide, shallow pan it is cooked in, called a "paellera." The history of paella dates back to the 18th century, where it was originally a peasant's meal cooked over an open fire in the fields. Over time, it evolved into a popular dish enjoyed by people all over Spain and beyond. Today, paella is a staple of Spanish cuisine and is often associated with celebrations and gatherings. One of the most famous variations of paella is the Valencian paella, which typically includes rabbit, chicken, and snails. Another popular variation is the seafood paella, which features an assortment of fresh seafood such as shrimp, mussels, and clams. The key to a delicious paella lies in the quality of the ingredients, particularly the saffron, which gives the dish its distinctive golden color and aromatic flavor. The rice used in paella is also crucial, as it should be able to absorb the flavors of the broth and other ingredients while maintaining a slightly firm texture. In terms of where to find the best paella, Valencia is undoubtedly the go-to destination. The region is renowned for its expertise in preparing this iconic dish, and there are numerous restaurants and local eateries that specialize in serving authentic paella. Chefs in Valencia take great pride in their paella-making skills, often using traditional methods and locally sourced ingredients to create the perfect balance of flavors and textures. For those unable to visit Valencia, there are also many renowned Spanish restaurants around the world that offer exceptional paella, prepared with the same dedication to authenticity and quality. Whether enjoyed in its birthplace or elsewhere, a well-made paella is a true delight for the senses, showcasing the rich culinary heritage of Spain.
75 min
6
450 calories
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