Paella Guantanamo
Description:
Indulge in the flavors of Spain with this tantalizing Paella Guantanamo recipe from lovewithrecipes.com. This dish, rich in Spanish and European influences, is perfect for a weeknight meal, crafted for the stove top, and ready in less than four hours. Bursting with savory ingredients like saffron, chicken, kielbasa, and vegetables, it promises to be a delightful culinary adventure.
Nutritional Information:
- Calories: 821.5
- Fat Content: 36.6g
- Saturated Fat Content: 9.1g
- Cholesterol Content: 153.8mg
- Sodium Content: 886.1mg
- Carbohydrate Content: 64.2g
- Fiber Content: 6.7g
- Sugar Content: 12.3g
- Protein Content: 57.5g
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4-5 | Saffron threads |
| 1 | Onion |
| 1 | Bell pepper |
| 1 | Can chopped tomatoes |
| 2 | Skinless chicken breasts |
| 1/2 | Cup extra virgin olive oil |
| 1/4 | Cup garlic cloves |
| 2 | Kielbasa |
| 8 | Bay leaf |
| 2 | Cups mushrooms |
| 1 | Cup rice |
| 1 | Cup peas |
Instructions:
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Begin by soaking the saffron threads in four tablespoons of wine or water for approximately 20 minutes. This will release their aromatic essence, infusing your paella with a burst of flavor.
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Next, chop the onion finely, preparing it to add a savory depth to your dish.
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Char the bell pepper under a grill until the skin blackens. Subsequently, plunge it into cold water and rub off the skin. Once cleaned, discard the seeds and cut the pepper into thin strips, ready to enhance the visual appeal and taste of your paella.
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Proceed by cutting the chicken breasts into bite-sized pieces and cubing the kielbasa, ensuring each ingredient is prepped and ready for the cooking process.
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In a skillet, heat three tablespoons of olive oil over medium heat. Brown the chicken and pork pieces for approximately 10 minutes until they develop a rich, golden color. Once browned, remove them from the skillet and set aside for later use.
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In the same skillet, add the kielbasa, pricking it with a fork, and fry it for about 10 minutes until it releases its savory aroma and develops a slightly crispy texture. Once fried, set it aside with the other meats.
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In a separate skillet, heat two tablespoons of olive oil. Add the chopped onion and crushed garlic, frying them until they begin to brown. Once caramelized, add the canned chopped tomatoes, season with salt to taste, and cook for an additional 10 minutes, allowing the flavors to meld into a savory sauce.
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Meanwhile, in another saucepan, combine the cooked chicken, pork, kielbasa, and bay leaves. Add 2 1/4 cups of chicken stock and simmer the mixture for approximately 15 minutes, infusing the broth with the rich flavors of the meats and aromatics.
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In a large paella pan or cast iron skillet, heat three tablespoons of olive oil. Add the rice, stirring it with a wooden spoon until it begins to brown, creating a flavorful base for your paella.
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Gradually pour in the cooking liquid from the meat mixture, along with the strips of charred bell pepper and the peas. Cook the rice for about 15 minutes, stirring occasionally, until it reaches a tender consistency and absorbs the savory flavors of the broth and ingredients.
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Once the rice is cooked, stir in all the remaining ingredients, ensuring they are evenly distributed throughout the paella.
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To finish, preheat your oven and transfer the paella to a hot oven for 5 minutes, allowing the flavors to meld together and the top layer to develop a slightly crispy texture.
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Serve your Paella Guantanamo hot, garnished with fresh herbs or a wedge of lemon for an extra burst of flavor. Enjoy this delectable Spanish-inspired dish with friends and family, savoring each mouthful of its rich, savory goodness.
