New Mexican Paella

Ingredients

While the original Spanish Paella is traditionally made with saffron, seafood, and Spanish chorizo, our New Mexican adaptation incorporates ingredients commonly found in the Southwest region. We replace saffron with New Mexican red chili powder for a smoky and spicy kick. Instead of seafood, we use tender chunks of chicken and juicy shrimp. And to add a touch of New Mexican flair, we substitute Spanish chorizo with spicy Andouille sausage. 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 teaspoon New Mexican red chili powder 1 teaspoon New Mexican red chili powder
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1/2 onion, diced 1/2 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (185g) Arborio rice 1 cup (185g) Arborio rice
• 1/2 cup (120ml) tomato sauce 1/2 cup (120ml) tomato sauce
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
• 1/2 cup (75g) corn kernels 1/2 cup (75g) corn kernels
• 1/2 cup (75g) diced Andouille sausage 1/2 cup (75g) diced Andouille sausage
• 1/2 cup (75g) diced cooked chicken 1/2 cup (75g) diced cooked chicken
• 1/2 cup (75g) peeled and deveined shrimp 1/2 cup (75g) peeled and deveined shrimp
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the chicken broth, New Mexican red chili powder, smoked paprika, cumin, dried oregano, garlic powder, onion powder, salt, and black pepper. Set aside.
2. 2.
   Heat the olive oil in a large skillet or paella pan over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced red and green bell peppers to the skillet and cook until they begin to soften.
4. 4.
   Stir in the Arborio rice and cook for 2 minutes, stirring constantly to coat the rice with the flavors.
5. 5.
   Pour in the tomato sauce and water, and stir well to combine.
6. 6.
   Add the frozen peas, corn kernels, diced Andouille sausage, cooked chicken, and peeled and deveined shrimp to the skillet. Mix everything together.
7. 7.
   Slowly pour the seasoned chicken broth mixture into the skillet, stirring gently to distribute the flavors evenly.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the paella simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
9. 9.
   Remove the skillet from the heat and let it rest, covered, for 5 minutes.
10. 10.
    Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Andouille sausage — If you can't find Andouille sausage, you can substitute it with any spicy smoked sausage.
• New Mexican red chili powder — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Arborio rice — Make sure to rinse the rice before using it to remove excess starch and prevent clumping.
• Shrimp — To ensure the shrimp stays tender, be careful not to overcook it. Add it to the paella towards the end of the cooking time.

Tips & Tricks

• For a smokier flavor, you can use fire-roasted tomatoes instead of tomato sauce.
• If you prefer a vegetarian version, omit the chicken and shrimp and add more vegetables like zucchini and mushrooms.
• Serve the paella with a side of warm tortillas or crusty bread to soak up the delicious flavors.
• Customize the spice level by adding chopped jalapenos or hot sauce to the dish.
• Leftover paella can be refrigerated and enjoyed the next day. Simply reheat it in a skillet with a splash of water to prevent it from drying out.

Serving advice

Serve the New Mexican Paella hot, garnished with fresh cilantro and accompanied by lime wedges. The vibrant colors and aromatic flavors make it a stunning centerpiece for any festive gathering or family dinner.

Presentation advice

Present the New Mexican Paella in a large, colorful paella pan or a deep skillet. The vibrant reds and greens of the bell peppers, peas, and corn will create an eye-catching display. Sprinkle some additional chopped cilantro on top for an extra pop of freshness.