Puerto Rican Paella Recipe: A Delicious Twist On A Classic Dish

June 01, 2023 Post a Comment

Table of Contents [Show]

Paella Valenciana Best rice recipe, Spain food, Seafood recipes from www.pinterest.com

Description

If you're looking for a flavorful and hearty dish that's perfect for sharing with family and friends, you can't go wrong with Puerto Rican paella. This dish is a fusion of Spanish and Caribbean flavors, featuring a mix of seafood, chicken, and sausage served over a bed of saffron-infused rice. The result is a colorful and delicious meal that's sure to impress your guests.

Prep Time

Preparation time for this recipe is about 30 minutes, plus an additional 60 minutes for marinating the chicken.

Cook Time

Cooking time for Puerto Rican paella is around 45 minutes.

Ingredients

For the marinade:

1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
3 tbsp. olive oil
1 tbsp. apple cider vinegar
1 tbsp. adobo seasoning
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper

For the paella:

1 lb. large shrimp, peeled and deveined
1/2 lb. mussels, scrubbed and debearded
1/2 lb. clams, scrubbed
1/2 lb. Spanish chorizo, sliced
1 onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 cups long-grain rice
4 cups chicken broth
1 tsp. smoked paprika
1/2 tsp. saffron threads
1/4 cup chopped fresh parsley
1 lemon, cut into wedges
Salt and pepper to taste

Equipment

Large skillet or paella pan
Measuring cups and spoons
Sharp knife and cutting board

Method

1. In a large bowl, combine the chicken pieces with all of the marinade ingredients. Cover and refrigerate for 1 hour.
2. Heat the olive oil in a large skillet or paella pan over medium-high heat. Add the marinated chicken and cook until browned, about 5 minutes. Remove the chicken from the pan and set aside.
3. Add the chorizo to the pan and cook until browned, about 5 minutes. Remove the chorizo from the pan and set aside.
4. Add the onion, red bell pepper, and garlic to the pan and cook until the vegetables are tender, about 5 minutes.
5. Add the rice to the pan and stir to coat with the vegetable mixture. Cook for 2-3 minutes, stirring constantly.
6. Add the chicken broth, smoked paprika, and saffron threads to the pan. Stir to combine and bring to a boil.
7. Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
8. Add the shrimp, mussels, and clams to the pan. Cover and cook for 5-7 minutes, or until the seafood is cooked through and the shells have opened.
9. Return the chicken and chorizo to the pan and stir to combine. Season with salt and pepper to taste.
10. Garnish with chopped parsley and lemon wedges before serving.

Notes

This recipe can be easily adapted to suit your tastes. Try using different types of seafood, or adding in some vegetables like peas or artichokes. You can also adjust the spiciness level by adding more or less paprika or using a different type of sausage.

Nutrition Info

This recipe serves 6 people and contains approximately 450 calories per serving. It's also a good source of protein and healthy fats.

Recipes FAQ

Q: Can I use a different type of rice for this recipe?
A: Yes, you can use any type of long-grain rice, but be sure to adjust the cooking time accordingly. Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the paella up to the point where you add the seafood, then refrigerate it until you're ready to finish cooking. Q: Can I freeze leftovers?
A: Yes, you can freeze leftover paella in an airtight container for up to 3 months.

Recipe Tips

- Be sure to use a large skillet or paella pan to ensure that everything cooks evenly.
- Don't skip the step of marinating the chicken, as it adds a lot of flavor to the dish.
- When adding the seafood, be sure to discard any mussels or clams that haven't opened, as they may not be safe to eat.