Sichuan-style Spicy Paella

Ingredients

While the original Spanish Paella is known for its saffron-infused rice and seafood, our Sichuan-style adaptation incorporates the distinct flavors of Sichuan cuisine. We replace saffron with Sichuan peppers to add a numbing and tingling sensation, and swap seafood with Sichuan-style marinated chicken and vegetables for a spicy and satisfying twist. 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 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 carrot, diced 1 carrot, diced
• 1 cup (150g) diced chicken breast 1 cup (150g) diced chicken breast
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 1 tablespoon chili bean paste 1 tablespoon chili bean paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the sliced red and green bell peppers, diced carrot, and diced chicken breast to the pan. Cook until the chicken is no longer pink.
3. 3.
   In a separate pan, dry roast the Sichuan peppercorns until fragrant. Grind them into a fine powder using a mortar and pestle or a spice grinder.
4. 4.
   Add the ground Sichuan pepper, chili bean paste, soy sauce, sugar, and sesame oil to the pan with the chicken and vegetables. Stir well to combine.
5. 5.
   Add the short-grain rice to the pan and stir to coat it with the sauce. Pour in the chicken broth and bring to a boil.
6. 6.
   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.
7. 7.
   Remove the pan from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
8. 8.
   Garnish with chopped green onions and fresh cilantro before serving.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns before grinding to enhance their flavor.
• Chili bean paste — Adjust the amount according to your spice preference.
• Short-grain rice — Rinse the rice before cooking to remove excess starch and achieve a fluffy texture.
• Chicken breast — Marinate the chicken in soy sauce and sesame oil for 15 minutes before cooking for added flavor.
• Fresh cilantro — Use the leaves and stems for a burst of freshness in the dish.

Tips & Tricks

• For an extra spicy kick, add dried red chili flakes or fresh red chili peppers.
• Customize the vegetables according to your preference, such as adding mushrooms or snow peas.
• Serve the Sichuan-style Spicy Paella with a side of pickled vegetables to balance the flavors.
• If you prefer a milder version, reduce the amount of Sichuan peppercorns and chili bean paste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Sichuan-style Spicy Paella hot, garnished with fresh cilantro. Accompany it with a side of pickled vegetables to complement the spicy flavors.

Presentation advice

Transfer the Sichuan-style Spicy Paella to a large serving dish and sprinkle additional chopped green onions and cilantro on top for an appealing presentation. Serve it family-style, allowing everyone to help themselves.