Latvian-style Paella

Ingredients

While the original Spanish paella is known for its vibrant colors and flavors, the Latvian-style paella incorporates local ingredients and spices to create a distinct taste. The dish embraces the earthy flavors of Latvian produce and adds a touch of warmth with traditional Latvian spices, resulting in a comforting and satisfying meal. 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 cup (200g) short-grain rice 1 cup (200g) short-grain rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 200g chicken breast, cut into small pieces 200g chicken breast, cut into small pieces
• 200g smoked sausage, sliced 200g smoked sausage, sliced
• 200g mushrooms, sliced 200g mushrooms, sliced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram 1/2 teaspoon dried marjoram
• 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): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat some oil over medium heat. Add the chicken breast and cook until browned. Remove from the pan and set aside.
2. 2.
   In the same pan, add the onion, garlic, carrot, and red bell pepper. Sauté until the vegetables are tender.
3. 3.
   Add the smoked sausage and mushrooms to the pan. Cook for a few minutes until the sausage is slightly browned.
4. 4.
   Stir in the rice, paprika, caraway seeds, dried thyme, and dried marjoram. Cook for a minute to toast the spices.
5. 5.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
6. 6.
   Return the cooked chicken breast to the pan and mix well. Season with salt and pepper to taste.
7. 7.
   Remove from heat and let it rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges.

Treat your ingredients with care...

• Chicken breast — Make sure to cut the chicken into small, bite-sized pieces to ensure even cooking.
• Smoked sausage — Use a high-quality smoked sausage for the best flavor.
• Mushrooms — Clean the mushrooms thoroughly and slice them evenly for consistent cooking.

Tips & Tricks

• For a smoky flavor, you can add a small amount of liquid smoke to the dish.
• Feel free to add other seasonal vegetables like peas or green beans for added freshness.
• If you prefer a spicier paella, you can add a pinch of chili flakes or a dash of hot sauce.
• To achieve a crispy bottom layer of rice, let the paella sit undisturbed for a few minutes after cooking.
• Leftover paella can be refrigerated and enjoyed the next day, as the flavors tend to develop even more.

Serving advice

Serve the Latvian-style paella hot, garnished with fresh parsley and accompanied by lemon wedges. The citrusy notes from the lemon wedges add a refreshing touch to the dish.

Presentation advice

Present the Latvian-style paella in a large, shallow serving dish to showcase the vibrant colors of the ingredients. Sprinkle some additional chopped parsley on top for an extra pop of green.