Greek-style Paella

Ingredients

While the Spanish Paella traditionally uses saffron and chorizo, this Greek adaptation replaces them with fragrant herbs like oregano and thyme, and incorporates Greek sausage, feta cheese, and olives for a distinct Mediterranean touch. The result is a harmonious blend of flavors that pays homage to both Spanish and Greek culinary traditions. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 cup (200g) cherry tomatoes, halved 1 cup (200g) cherry tomatoes, halved
• 1 cup (150g) Kalamata olives 1 cup (150g) Kalamata olives
• 1 cup (150g) crumbled feta cheese 1 cup (150g) crumbled feta cheese
• 4 Greek sausages, sliced 4 Greek sausages, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Lemon wedges, for serving Lemon wedges, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 60g (5g sugars)
• Protein: 18g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large paella pan or skillet over medium heat.
2. 2.
   Add the diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced bell peppers and zucchini, and cook until slightly softened.
4. 4.
   Push the vegetables to one side of the pan and add the sliced Greek sausages. Cook until browned.
5. 5.
   Stir in the Arborio rice, dried oregano, and dried thyme. Toast the rice for a minute to enhance its flavor.
6. 6.
   Pour in the vegetable broth and bring to a simmer. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low and let the rice cook for about 15-20 minutes, or until the liquid is absorbed and the rice is tender.
8. 8.
   Gently stir in the cherry tomatoes, Kalamata olives, and crumbled feta cheese.
9. 9.
   Remove from heat and let the paella rest for a few minutes.
10. 10.
    Serve the Greek-style Paella hot, garnished with fresh parsley and accompanied by lemon wedges for squeezing over the dish.

Treat your ingredients with care...

• Arborio rice — Rinse the rice before cooking to remove excess starch and achieve a fluffier texture.
• Greek sausages — If Greek sausages are not available, you can substitute with any other flavorful sausage of your choice.
• Kalamata olives — Pit the olives before adding them to the paella to avoid any unwanted surprises while enjoying the dish.
• Feta cheese — Crumble the feta cheese just before adding it to the paella to preserve its texture and prevent it from melting too much.
• Lemon wedges — Squeeze fresh lemon juice over the paella just before serving to add a refreshing citrusy flavor.

Tips & Tricks

• For a smoky flavor, you can grill the bell peppers and zucchini before adding them to the paella.
• To enhance the aroma, toast the dried oregano and thyme in a dry pan for a minute before adding them to the dish.
• If you prefer a spicier paella, add a pinch of red pepper flakes or a dash of hot sauce to the vegetable broth.
• Allow the paella to rest for a few minutes after cooking to allow the flavors to meld together.
• Leftover paella can be refrigerated and enjoyed the next day. Simply reheat it gently in a pan or microwave, adding a splash of vegetable broth if needed to moisten the rice.

Serving advice

Serve the Greek-style Paella as a main course, accompanied by a fresh Greek salad and crusty bread. It is also delicious on its own, with the vibrant flavors and textures taking center stage.

Presentation advice

Present the Greek-style Paella in the paella pan or a large serving dish, allowing the vibrant colors of the vegetables and the golden hues of the rice to shine through. Garnish with fresh parsley for a pop of green and serve with lemon wedges on the side for an inviting touch.