Thai-aella
Experience the vibrant flavors of Thailand and Spain in one delightful dish! Thai-aella is a fusion of Thai and Spanish cuisine, combining the aromatic complexity of Thai spices with the rich and savory elements of a traditional paella. Each bite is a tantalizing balance of fragrant herbs, succulent seafood, and perfectly cooked saffron-infused rice. This fusion recipe is sure to transport your taste buds to a whole new level of culinary bliss.
ingredients
- 1 cup jasmine rice
- 1 ½ cups chicken broth
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 8 ounces shrimp, peeled and deveined
- 8 ounces chicken breast, diced
- 4 ounces chorizo sausage, sliced
- 1 tablespoon Thai red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 pinch saffron threads
- ½ cup frozen peas
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
steps
- 1.
Soak saffron threads in 2 tablespoons of warm water.
- 2.
In a large pan, heat the vegetable oil over medium heat. Sauté onions and garlic until fragrant.
- 3.
Add chicken, shrimp, and chorizo sausage, cooking until chicken is no longer pink.
- 4.
Stir in Thai red curry paste, paprika, and turmeric, coating the meat and vegetables evenly.
- 5.
Add the bell peppers and cook until slightly softened.
- 6.
Add the rice and stir until well combined with the spices. Cook for 2 minutes.
- 7.
Pour in chicken broth, fish sauce, and saffron water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 8.
Stir in the peas and cook for an additional 5 minutes until the rice is tender and cooked through.
- 9.
Remove from heat and let it sit, covered, for 5 minutes.
- 10.
Garnish with freshly chopped cilantro and serve with lime wedges on the side.
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