Recipe: Paella for Those Who Don’t Like Seafood
Description:
During my time working in Spain, I’ve had the opportunity to sample numerous variations of paella. One fascinating tidbit about paella is its humble origins—it was initially a dish created from leftovers, where rice, herbs, and assorted vegetables were thrown together. Inspired by this principle, I’ve crafted a version that caters to those who aren’t fans of seafood. It’s a versatile recipe, allowing you to choose your favorite vegetables as long as they fit the overall flavor profile. While seafood paellas have gained popularity, particularly those from Valencia in Spain, which are considered by some as the original, this meat-based alternative is sure to delight even the most skeptical diners. Many of my friends have initially hesitated to try paella, assuming it always contains seafood. However, upon discovering this alternative, they’ve been pleasantly surprised, and I can confidently say that everyone who’s tried it has thoroughly enjoyed it.
Recipe Category: One Dish Meal
Keywords: Rice, Spanish, European, Weeknight, < 4 Hours
Nutritional Information:
- Calories: 1504
- Fat Content: 69.5g
- Saturated Fat Content: 19.8g
- Cholesterol Content: 340.2mg
- Sodium Content: 329.8mg
- Carbohydrate Content: 115.3g
- Fiber Content: 7.1g
- Sugar Content: 9.2g
- Protein Content: 96.6g
Cooking Time: 1 hour
Preparation Time: 45 minutes
Total Time: 1 hour and 45 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4-8 | Chicken |
| 2 | Onions |
| 1-3 | Garlic Clove |
| 1 | Turmeric |
| 115-250g | Chorizo Sausage |
| 250g | Rice |
| 1 | Tomato |
| 4 | Peas |
| 1 | Carrot |
Recipe Instructions:
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Season the chicken: Optionally, season the chicken with paprika for added flavor. Brown the chicken in a pan until it’s golden brown on all sides.
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Cook the onions: Move the chicken to one side of the pan and add the onions. Cook them until they’re soft and translucent. You can also cook the chorizo at this stage if you prefer.
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Add aromatics: Stir in the turmeric and garlic cloves, cooking for a couple of minutes until fragrant.
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Incorporate chorizo: Add the chorizo sausage to the pan and fry it lightly. Avoid boiling the chorizo, as it may change its texture.
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Add rice and stock: Pour in the rice and about half of the stock. If you desire more flavor, consider adding a splash of balsamic vinegar, Worcestershire sauce, red wine, or sherry at this point.
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Include vegetables: Add the diced tomato, peppers, peas, and carrot to the pan. Reserve some of the peppers for garnish.
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Cook until done: Cook the paella on the stovetop or in the oven until the rice is almost ready, adding more stock if needed. Traditional paella is left untouched once all ingredients are added. Don’t worry if a crust forms on the bottom—it’s considered a sign of authenticity. However, aim not to burn it excessively.
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Garnish and serve: Once the paella is cooked, garnish it with reserved peppers, bacon, and parsley if desired. Serve hot with crusty Spanish or French bread and a chilled glass of white wine.
This paella recipe offers a delightful alternative to the traditional seafood version, showcasing the rich flavors of Spanish cuisine with a comforting, meaty twist. Whether enjoyed for a weeknight dinner or a special occasion, it’s sure to become a favorite in your culinary repertoire. 🥘🍗🍅
