Saffron Basmati Paella Recipe: A Fusion of Spanish and South Asian Flavors

Ingredients:

For the paella:

• 2 cups basmati rice
• 4 cups chicken or vegetable broth
• 1 pinch saffron threads
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 pound chicken, cut into bite-sized pieces
• 1/2 pound shrimp, peeled and deveined
• 1 cup frozen peas
• Salt and pepper, to taste
• Lemon wedges, for serving
• Fresh cilantro, chopped for garnish

Instructions:

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1. Prepare the Saffron Broth:
   • In a small bowl, soak the saffron threads in 1/2 cup of warm chicken or vegetable broth to release their color and flavor.
2. Cook the Rice:
   • In a large skillet or paella pan, heat olive oil over medium heat.
   • Add onion, garlic, red and green bell peppers, and sauté until the onions are translucent.
   • Stir in turmeric, cumin, and coriander, cooking until fragrant.
   • Add the rice and stir to coat it in the oil and spices.
   • Pour in the saffron-infused broth and the remaining broth. Bring to a boil, then reduce to a simmer, cover, and let cook for 10 minutes.
3. Add the Proteins and Vegetables:
   • Nestle the chicken pieces and shrimp into the rice. Scatter the peas evenly over the top.
   • Cover and continue to cook for another 10-15 minutes, or until the rice is tender, the chicken is cooked through, and the shrimp are pink and opaque.
4. Finish and Serve:
   • Remove from heat and let sit, covered, for 5 minutes to allow the flavors to meld.
   • Garnish with fresh cilantro and serve with lemon wedges on the side.

This Saffron Basmati Paella merges the aromatic and colorful presentation of Spanish paella with the distinct flavors and spices of South Asian cuisine, offering a unique and delightful dish perfect for gatherings or family meals.