Peruvian Paella
A classic Peruvian paella recipe with a twist, using spicy Peruvian hangover cure for added flavor.
Ingredients
- ●2 teaspoons Peruvian hangover cureuse mild or spicy, your choice
- ●1 pound, cut into bite-sized pieces Peruvian rest meat (beef or pork)or substitute with chicken
- ●1 cup Spanish paella riceuncooked
- ●2 tablespoons Vegetable oilor use lard for extra flavor
- ●1 medium, chopped Onionabout 2 cups
- ●3 cloves, minced Garlicabout 1 tablespoon
- ●1 medium, chopped Red bell pepperabout 2 cups
- ●1 can (14.5 oz), diced Tomatocanned or fresh
- ●2 cups Chicken brothhomemade or store-bought
- ●1/2 teaspoon Saffron threadsabout 10 threads
Instructions
- 1
Heat oil in a large paella pan or skillet over medium-high heat.
- 2
Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute, until fragrant.
- 4
Add the chopped red bell pepper and cook for 3 minutes, until tender.
- 5
Add the diced tomato and cook for 2 minutes, until lightly browned.
- 6
Add the Peruvian rest meat and cook until browned, about 5 minutes.
- 7
Add the chicken broth, Peruvian hangover cure, and saffron threads.
- 8
Bring the mixture to a boil, then reduce the heat to low and simmer, covered.
- 9
Add the uncooked paella rice and stir to combine with the liquid.
- 10
Simmer, covered, for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
- 11
Remove from heat and let rest for 5 minutes before serving.
- 12
Serve hot, garnished with fresh herbs and a squeeze of lime juice.