@wavygordon on Instagram: "recipe of the day 👇 It’s a flavorful and colorful rice dish that’s perfect for sharing! Paella Ingredients: - 2 tablespoons olive oil - 1 onion, finely chopped - 1 red bell pepper, diced - 3 cloves garlic, minced - 1 cup Arborio or Bomba rice (or any short-grain rice) - 1/2 teaspoon smoked paprika - 1/2 teaspoon saffron threads (optional, for authentic flavor and color) - 1/2 cup white wine (optional) - 3 1/2 cups chicken or seafood broth - 1 cup cooked chicken, shredded - 1 cup chorizo, sliced - 1/2 pound shrimp, peeled and deveined - 1/2 cup peas - Salt and pepper to taste - Fresh parsley, chopped, for garnish - Lemon wedges, for serving Instructions: 1. **Prepare the Base:** Heat olive oil in a large paella pan or a wide, deep skillet over medium heat. Add the onion, bell pepper, and garlic. Cook until the vegetables are soft and translucent, about 5 minutes. 2. **Toast the Rice:** Add the rice to the pan and stir well to coat with the oil and vegetables. Sprinkle in the smoked paprika and saffron threads (if using). Cook the rice for 1-2 minutes until slightly toasted. 3. **Add Liquid:** Pour in the white wine and cook until it’s mostly evaporated. Then, add the broth, season with salt and pepper, and stir to combine. 4. **Cook the Paella:** Bring the mixture to a simmer and cook without stirring for about 10 minutes. Add the chicken and chorizo to the pan, nestling them into the rice. Cook for another 10 minutes. 5. **Add the Seafood and Vegetables:** Arrange the shrimp on top of the rice and sprinkle the peas over everything. Continue cooking until the shrimp are pink and the rice is fully cooked, about 5-7 more minutes. 6. **Finish and Serve:** Once the rice is tender and has absorbed most of the liquid, remove the pan from the heat. Cover it with a clean kitchen towel and let it rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges. Enjoy your delicious homemade paella!"
680K likes, 839 comments - wavygordon on September 11, 2024: "recipe of the day 👇 It’s a flavorful and colorful rice dish that’s perfect for sharing! Paella Ingredients: - 2 tablespoons olive oil - 1 onion, finely chopped - 1 red bell pepper, diced - 3 cloves garlic, minced - 1 cup Arborio or Bomba rice (or any short-grain rice) - 1/2 teaspoon smoked paprika - 1/2 teaspoon saffron threads (optional, for authentic flavor and color) - 1/2 cup white wine (optional) - 3 1/2 cups chicken or seafood broth - 1 cup cooked chicken, shredded - 1 cup chorizo, sliced - 1/2 pound shrimp, peeled and deveined - 1/2 cup peas - Salt and pepper to taste - Fresh parsley, chopped, for garnish - Lemon wedges, for serving Instructions: 1. **Prepare the Base:** Heat olive oil in a large paella pan or a wide, deep skillet over medium heat. Add the onion, bell pepper, and garlic. Cook until the vegetables are soft and translucent, about 5 minutes. 2. **Toast the Rice:** Add the rice to the pan and stir well to coat with the oil and vegetables. Sprinkle in the smoked paprika and saffron threads (if using). Cook the rice for 1-2 minutes until slightly toasted. 3. **Add Liquid:** Pour in the white wine and cook until it’s mostly evaporated. Then, add the broth, season with salt and pepper, and stir to combine. 4. **Cook the Paella:** Bring the mixture to a simmer and cook without stirring for about 10 minutes. Add the chicken and chorizo to the pan, nestling them into the rice. Cook for another 10 minutes. 5. **Add the Seafood and Vegetables:** Arrange the shrimp on top of the rice and sprinkle the peas over everything. Continue cooking until the shrimp are pink and the rice is fully cooked, about 5-7 more minutes. 6. **Finish and Serve:** Once the rice is tender and has absorbed most of the liquid, remove the pan from the heat. Cover it with a clean kitchen towel and let it rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges. Enjoy your delicious homemade paella!". thief, armed robbery, law, escape, pal
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