Dutch-Style Paella

Ingredients

While the original Spanish paella typically includes ingredients like saffron, chorizo, and seafood, this Dutch adaptation incorporates local Dutch ingredients such as smoked sausage, fresh vegetables, and Dutch cheese. The flavors are adjusted to suit the Dutch palate, creating a delicious blend of Spanish and Dutch cuisines. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 pinch of saffron threads 1 pinch of saffron threads
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 200g smoked sausage, sliced 200g smoked sausage, sliced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (200g) diced tomatoes 1 cup (200g) diced tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 200g fresh peas 200g fresh peas
• 100g Dutch cheese, grated 100g Dutch cheese, grated
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 50g (Sugars: 6g)
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the chicken broth and saffron threads. Set aside.
2. 2.
   Heat the olive oil in a large Dutch oven or deep skillet over medium heat.
3. 3.
   Add the diced onion, minced garlic, and sliced smoked sausage. Sauté until the onion becomes translucent and the sausage is lightly browned.
4. 4.
   Add the diced bell peppers and carrot. Cook for another 5 minutes, until the vegetables start to soften.
5. 5.
   Stir in the Arborio rice, coating it with the oil and vegetables. Cook for 2 minutes, stirring constantly.
6. 6.
   Pour in the white wine and cook until it has evaporated.
7. 7.
   Add the diced tomatoes, paprika, dried thyme, bay leaf, and the saffron-infused chicken broth. Season with salt and pepper to taste.
8. 8.
   Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 minutes.
9. 9.
   Remove the lid and gently stir in the fresh peas. Cook for an additional 5 minutes, until the rice is tender and the peas are cooked.
10. 10.
    Sprinkle the grated Dutch cheese over the paella and cover for 2 minutes, allowing the cheese to melt.
11. 11.
    Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Smoked sausage — Use a high-quality smoked sausage for the best flavor.
• Dutch cheese — Gouda or Edam cheese work well in this recipe, providing a creamy and slightly nutty taste.

Tips & Tricks

• For a vegetarian version, omit the smoked sausage and add extra vegetables like mushrooms and zucchini.
• If you prefer a spicier flavor, add a pinch of chili flakes or a diced chili pepper.
• To achieve the traditional crispy bottom layer of rice (called "socarrat"), increase the heat to medium-high for the last 5 minutes of cooking, without stirring.

Serving advice

Serve the Dutch-Style Paella hot, garnished with fresh parsley. Accompany it with a side of crusty bread to soak up the flavorful juices.

Presentation advice

Present the paella in a large, shallow serving dish, allowing the vibrant colors of the vegetables and the melted cheese to shine through. Sprinkle some additional fresh parsley on top for an extra pop of green.