Arab-style Paella

Ingredients

While the original Spanish Paella is known for its use of saffron, Arab-style Paella takes it a step further by infusing the dish with additional Middle Eastern spices such as cumin, coriander, and cardamom. The traditional Spanish chorizo is replaced with succulent lamb or chicken, and the seafood is enhanced with the addition of aromatic herbs and spices commonly found in Arab cuisine. The result is a tantalizing blend of flavors that pays homage to both Spanish and Arab culinary traditions. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 lb (450g) lamb or chicken, cut into bite-sized pieces 1 lb (450g) lamb or chicken, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (200g) frozen peas 1 cup (200g) frozen peas
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat. Add the lamb or chicken and cook until browned on all sides. Remove from the pan and set aside.
2. 2.
   In the same pan, add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened and fragrant.
3. 3.
   Add the ground cumin, ground coriander, ground cardamom, and turmeric to the pan. Stir well to coat the vegetables with the spices.
4. 4.
   Return the lamb or chicken to the pan and add the basmati rice. Stir to combine everything evenly.
5. 5.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
6. 6.
   Stir in the frozen peas and soaked saffron threads with the water. Season with salt and pepper to taste. Cover the pan again and cook for an additional 5 minutes.
7. 7.
   Remove from heat and let the paella rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges on the side.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Saffron threads — Soak the saffron threads in warm water for at least 10 minutes to release their vibrant color and aroma.
• Lamb or chicken — For tender meat, marinate the lamb or chicken with a mixture of olive oil, lemon juice, and Middle Eastern spices for at least 30 minutes before cooking.
• Red bell pepper — Roast the red bell pepper over an open flame or under the broiler until the skin is charred. Let it cool, then remove the skin before dicing.
• Fresh parsley — Chop the parsley just before serving to retain its vibrant color and fresh flavor.

Tips & Tricks

• For a smoky flavor, you can add a pinch of ground smoked paprika to the spice mixture.
• If you prefer a spicier paella, add a chopped chili pepper or a pinch of cayenne pepper to the dish.
• To enhance the seafood flavor, you can add a handful of shrimp or mussels to the paella during the last few minutes of cooking.
• Serve the paella with a side of Arabic flatbread or pita bread to soak up the delicious flavors.
• Leftover paella can be refrigerated and enjoyed the next day. Simply reheat it in a skillet with a splash of broth or water to prevent it from drying out.

Serving advice

Arab-style Paella is best served hot, straight from the pan. Garnish with fresh parsley and serve with lemon wedges on the side for a burst of citrusy flavor. Allow your guests to squeeze the lemon juice over their portion according to their taste preferences. Serve the paella as a main course accompanied by a fresh salad or Arabic mezze for a complete and satisfying meal.

Presentation advice

Present the Arab-style Paella in the traditional paella pan or a large, shallow serving dish to showcase its vibrant colors and enticing aroma. Sprinkle fresh parsley over the top for an added touch of freshness. Arrange lemon wedges around the paella for a visually appealing presentation. The golden hues of the saffron-infused rice and the colorful vegetables will make this dish a centerpiece on any dining table.