For a fast, filling, and delicious one-pan meal, try this Spanish-style paella recipe, loaded with rice, seafood, vegetables and plenty of flavor. You don’t need a fancy paella pan to make this dish, just your favorite, trusty 12-inch skillet. Be sure to use a pan large enough to fit all of the hearty goodness. And if you don’t have every single ingredient listed below, don’t worry! Paella is incredibly adaptable and can be made to fit whatever you've got in the fridge.
Paella is a Spanish rice dish made with vegetables, meat or seafood (or a combo!) that dates back to the early 1800s. This version uses just seafood and vegetables, but feel free to add sausage, chicken or pork, or ditch any of the shellfish options that aren’t to your liking. You can use mussels instead of clams, scallops instead of shrimp, or whatever meat, fish or vegetable combination you’re craving. You can also skip the meat altogether and try vegetable paella.
If you’re switching up the recipe, add the protein to the skillet first (except any bivalves like mussels or clams or scallops), so that it can sufficiently brown in the oil and develop flavor.
Authentic Spanish Paella With Mixed Seafood
While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook.
Do not stir the rice while cooking. Stirring will create a more risotto-like consistency and prevent a flavorful crust from forming on the bottom of the pan.
Nutritional information (per serving): About 390 calories, 21 g protien, 45 g carbs. 14 g fat (2 g saturated fat), 3 g fiber, 935 mg sodium
Chicken And Chorizo Paella
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While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook.
Do not stir the rice while cooking. Stirring will create a more risotto-like consistency and prevent a flavorful crust from forming on the bottom of the pan.
Nutritional information (per serving): About 390 calories, 21 g protien, 45 g carbs. 14 g fat (2 g saturated fat), 3 g fiber, 935 mg sodium
Chicken And Chorizo Paella
Your Favorite Brands Have Pumpkin Spice Foods 5 Foods You Should Never Eat On A Cruise 35 Cozy Cocktails to Try This Fall 70 Delicious Fall Dinner Ideas You'll Love
Paprika Chicken with Peppers and Tomatoes Pork and Scallion Kebabs with Herbed Couscous Sheet Pan Roasted Chicken Seared Steak with Blistered Tomatoes and Green Bea
While we prefer Arborio rice for paella, you can experiment with different types of short- or medium-grain rice if that’s all you have on hand. Read the package’s directions to adjust the cooking time and amount of liquid needed. Note that certain varieties, like brown rice, will take significantly longer to cook.
Do not stir the rice while cooking. Stirring will create a more risotto-like consistency and prevent a flavorful crust from forming on the bottom of the pan.
Nutritional information (per serving): About 390 calories, 21 g protien, 45 g carbs. 14 g fat (2 g saturated fat), 3 g fiber, 935 mg sodium
Chicken And Chorizo Paella
Your Favorite Brands Have Pumpkin Spice Foods 5 Foods You Should Never Eat On A Cruise 35 Cozy Cocktails to Try This Fall 70 Delicious Fall Dinner Ideas You'll Love
Paprika Chicken with Peppers and Tomatoes Pork and Scallion Kebabs with Herbed Couscous Sheet Pan Roasted Chicken Seared Steak with Blistered Tomatoes and Green Bea
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