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CookPal AI
Spanish Paella

Spanish Paella

Biaya $25, simpan $20

Sumber: Recommended by CookPal

  • 45 Menit
  • 6 Porsi
  • $25

BAHAN-BAHAN

  • Oils and Fats

    • 4 tablespoons olive oil

  • Vegetables

    • 🧅 1 onion, chopped
    • 🧄 2 cloves garlic, minced
    • 🌶 1 red bell pepper, chopped
    • 🍅 2 tomatoes, seeded and chopped
    • ½ cup frozen green peas

  • Seafood

    • 🦐 12 large shrimp, peeled and deveined
    • 🦪 1 pound mussels, cleaned and debearded

  • Meats

    • 4 ounces Spanish chorizo, casing discarded and cut into 1/4-inch dice

  • Grains and Legumes

    • 🍚 1 (12 ounce) package uncooked Arborio rice

  • Liquids

    • 5 cups chicken broth
    • 🍷 ½ cup white wine

  • Herbs & Spices

    • 1 sprig fresh thyme
    • 1 pinch saffron
    • 🧂 Salt to taste
    • Ground black pepper to taste

  • Garnishes

    • ¼ cup chopped Italian flat leaf parsley
    • 🍋 8 slices lemon, for garnish

LANGKAH

1

Heat olive oil in paella pan over medium heat. Add onion, garlic, and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 ½ cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.

2

Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in ½ cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary (up to 2 cups additional stock, 5 cups total). Cook until rice is done.

3

Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.

4

Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

NUTRISI

Per 1 porsi

🔥

524

Kalori

  • 29
    Protein
  • 57
    Karbohidrat
  • 18
    Lemak

💡 A paella pan is highly recommended for this dish, as it allows the rice to cook evenly.For a smokier flavor, consider using smoked paprika in addition to saffron.Avoid overcooking the seafood to maintain its texture and flavor.