Brazilian Paella with Red Potatoes
A gluten-free twist on the classic Spanish dish, featuring spherified potatoes and a flavorful Brazilian spice blend.
Ingredients
- ●2 tsp Brazilian paella spice blend
- ●3 large, peeled and cubed Red potatoes
- ●1 large, sliced Red bell pepper
- ●1 medium, chopped Onion
- ●3 cloves, minced Garlic
- ●1/2 tsp Saffron threads
- ●1 tsp Spherify powder (optional)
- ●1 tsp Smoked paprika
Instructions
- 1
Heat 2 tbsp olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the sliced red bell pepper and cook for 3-4 minutes, until tender.
- 3
Add the chopped onion and cook for an additional 2-3 minutes, until translucent.
- 4
Add the minced garlic and cook for 1 minute, until fragrant.
- 5
Add the cubed red potatoes, Brazilian paella spice blend, saffron threads, and smoked paprika.
- 6
Stir to combine and cook for 2-3 minutes, until the potatoes start to brown.
- 7
If using spherify powder, add it to the pan and stir to combine.
- 8
Cook for an additional 10-12 minutes, until the potatoes are tender and the liquid has been absorbed.
- 9
Serve hot, garnished with chopped fresh cilantro if desired.