Uruguayan Paella with Corn
A twist on the classic Spanish dish, this Uruguayan paella combines saffron-infused rice with corn and a hint of energizing spices.
Ingredients
- ●1 cup xanthous ricepreferably Spanish or Uruguayan variety
- ●1 cup uruguayan chorizosubstitute with Spanish chorizo if Uruguayan not available
- ●1 cup corn kernelsfresh or frozen
- ●1 tsp energizing paprikaadds a warm, slightly sweet flavor
- ●1 tsp paella spice blendavailable at most Latin American markets
- ●2 tbsp olive oilfor sautéing
- ●3 cloves garlicminced
- ●1 medium onionchopped
Instructions
- 1
Heat the olive oil in a large paella pan over medium-high heat.
- 2
Add the minced garlic and chopped onion and sauté until softened.
- 3
Add the Uruguayan chorizo and cook until browned, breaking it up with a spoon as it cooks.
- 4
Add the paella spice blend and energizing paprika and stir to combine.
- 5
Add the xanthous rice and cook for 1-2 minutes, stirring constantly.
- 6
Add 2 cups of water and bring to a boil.
- 7
Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
- 8
Stir in the corn kernels and cook for an additional 2-3 minutes.
- 9
Serve the paella hot, garnished with chopped fresh herbs if desired.