Smoky Venezuelan Paella
A classic Venezuelan dish with the smoky flavor of naturally smoked sausages, served with a side of saffron-infused rice.
Ingredients
- ●1 pound Smoked Chorizo SausagesNaturally smoked, sliced
- ●2 cups Saffron RiceCooked according to package instructions
- ●1 medium OnionChopped
- ●1 medium Red Bell PepperChopped
- ●2 medium TomatoDiced
- ●3 cloves GarlicMinced
- ●2 tablespoons Olive OilFor sautéing
- ●1 teaspoon CuminGround
- ●1 teaspoon PaprikaSmoked, ground
- ●to taste SaltFor seasoning
Instructions
- 1
Heat the olive oil in a large paella pan over medium-high heat.
- 2
Add the chorizo slices and cook until browned, about 2-3 minutes.
- 3
Remove the chorizo from the pan and set aside.
- 4
Add the onion, red bell pepper, and garlic to the pan, and cook until the vegetables are softened, about 5 minutes.
- 5
Add the diced tomato to the pan, and cook for an additional 2 minutes.
- 6
Add the cooked rice, cumin, paprika, and salt to the pan, and stir to combine.
- 7
Add the cooked chorizo back into the pan, and stir to combine.
- 8
Cook the paella for an additional 5 minutes, or until the rice is lightly browned and the liquid has been absorbed.
- 9
Remove the paella from the heat, and let it rest for 5 minutes before serving.
- 10
Serve the paella hot, garnished with chopped fresh parsley or cilantro, if desired.