Spanish Paella with Creamy Yaugre Sauce 🥘
Ingredients:
For the Paella:
1 cup paella rice
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 cup chicken broth
1/2 teaspoon saffron threads
1/4 teaspoon smoked paprika
1/4 teaspoon turmeric
Salt and pepper to taste
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
4 ounces chorizo, sliced
For the Yaugre Sauce:
1 cup walnuts
1/2 cup fresh cilantro
1/4 cup fresh dill
1/4 cup olive oil
1/4 cup white wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Heat olive oil in a large skillet or paella pan over medium heat. Add onion and bell peppers and cook until softened, about 5 minutes.
Add rice and spices: Stir in rice, diced tomatoes, chicken broth, saffron threads, smoked paprika, turmeric, salt, and pepper. Bring to a simmer.
Cook chicken and chorizo: Add chicken and chorizo to the pan. Reduce heat to low, cover, and cook for 20-25 minutes, or until rice is tender and liquid is absorbed.
Make the Yaugre Sauce: While the paella is cooking, make the Yaugre Sauce. In a food processor, combine walnuts, cilantro, dill, olive oil, white wine vinegar, garlic, salt, and pepper. Blend until smooth.
Serve: Serve the paella hot, topped with Yaugre Sauce.
Tips:
You can add other ingredients to your paella, such as peas, mussels, or shrimp.
For a spicier paella, add a pinch of red pepper flakes to the dish.
Serve with a side of crusty bread to soak up the flavorful juices.