Paella Española

Ingredients and Weight:

• Bomba rice: 500g
• Extra virgin olive oil: 100ml
• Onion, finely chopped: 1 medium
• Red bell pepper, diced: 1 medium
• Yellow bell pepper, diced: 1 medium
• Garlic cloves, minced: 4
• Smoked paprika: 1 tsp
• Saffron threads: 1g
• Chicken stock: 1 liter
• Seafood stock: 1 liter
• Bay leaves: 2
• Thyme sprigs: 4
• Salt and pepper to taste
• Chopped parsley for garnish: 1 tbsp

Preparation Time:

• 20 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Heat 50ml of olive oil in a large paella pan or Dutch oven over medium heat. Add the onion, red bell pepper, yellow bell pepper, garlic, smoked paprika, and saffron threads. Cook for 5-7 minutes, or until softened.
2. Add the rice and stir to coat in the oil and seasonings. Cook for 2-3 minutes, or until the rice is translucent.
3. Increase the heat to high and add the chicken and seafood stock, bay leaves, and thyme sprigs. Season with salt and pepper to taste. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.
5. Remove from heat and let stand for 5 minutes before serving. Garnish with parsley.

Nutritional Information:

• Calories: 500-550 per serving
• Fat: 20-25g
• Carbohydrates: 60-70g
• Protein: 25-30g

Dish Characteristics:

• Bright and flavorful with a combination of sweet and smoky notes
• Authentic Spanish flavors with a hint of American taste
• Rich and comforting, perfect for a special occasion or family gathering

User Comments:

• "This paella is a masterpiece! The flavors are incredible and the rice is cooked to perfection. It's easily one of the best paellas I've ever had."
• "I was surprised how easy this paella was to make. It turned out so authentic and delicious, my guests were raving about it."
• "The perfect dish to impress your friends and family. It's visually stunning and the taste is out of this world."

Special Precautions and Tips:

• Bomba rice is the traditional rice used for paella because it absorbs liquid well and stays firm after cooking. If it's not available, use short-grain rice instead.
• If you can't find smoked paprika, use regular paprika, but add a pinch of smoked salt to enhance the flavor.
• Cook the paella until the rice is al dente and has a slight bite to it. Overcooking will make the rice mushy.