| Prep: 25 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 367 | 7g | 2g | 54g |
| sugars | fibre | protein | salt |
| 6g | 6g | 19g | 1.75g |
The Red Spinach Paella has always held a special place in my heart, and it’s more than just the rich flavor and vibrant colors that make it so. The dish is a delightful fusion of my Gujarati roots and the vibrant spirit of California, a testament to how cuisine can truly be a harmonious blend of cultures. This Vegetable-based dish is not just an explosion of taste, but a wholesome meal on its own.
Nourishing & Unique Flavor Profiles
What I particularly adore about this version of the classic Spanish dish is the unique mingling of flavors. Unlike traditional paella, the Red Spinach Paella brings together an assortment of vegetables, legumes, and proteins that radiate freshness and wholesomeness. The red spinach, coupled with the savory notes of chicken and shrimp, make this dish a feast for the senses. Don’t even get me started on the spices! The warmth of turmeric and paprika interacts beautifully with the floral notes of saffron, introducing a depth of flavor that becomes an unforgettable gastronomical journey.
Fusing Cultures on a Plate
The Red Spinach Paella is a testament to the blending of cultures. Born and raised in California, my dishes strive to marry the best of the West Coast’s fresh produce with the spices and flavors of my native Gujarat. The inclusion of red kidney beans and fresh cilantro takes a Spanish classic and gives it an unmistakeable Indian-American twist. This is my story on a plate. A tale of my two loves- where I come from and the diverse culinary influences I experience in California.
Health and Wholesomeness
Aside from the medley of flavors, what truly makes this recipe a star in our home is its healthiness. Packed full of nutritious ingredients like red spinach and kidney beans, this dish is both hearty and health-forward. And the additional punch of protein from chicken and shrimp makes it a balanced meal perfect for all ages. Plus, it’s customizable! You can always play around with the ingredients to align the dish to your dietary needs.
This Red Spinach Paella also works brilliantly as a companion to other dishes. Served alongside a crisp, green salad or vibrant gazpacho for a true Spanish feast, it becomes an unforgettable part of an epicurean spread. Or couple it with a classic Gujrati Dhokla for an interesting Indian-American fusion menu. However you choose to enjoy it, this Red Spinach Paella is sure to bring a dash of joy to your table.
What You’ll Need
- 1 cup of short-grain white rice
- 2 and 1/2 cups of chicken broth
- 1/2 cup of red wine
- 1 cup of red spinach, finely chopped
- 2 tablespoons of olive oil
- 1/2 onion, chopped
- 1 red bell pepper, cored and chopped
- 2 cloves of garlic, minced
- 1/2 cup of fresh tomatoes, chopped
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of paprika
- 1/2 teaspoon of saffron threads
- 1/2 cup of cooked chicken, chopped
- 1/2 cup of cooked shrimp, peeled and deveined
- 1 cup of red kidney beans
- 1 cup of diced fresh strawberries
- 1/4 cup of fresh cilantro, chopped
- Salt and pepper to taste
Method
Step One
Begin by heating the olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and red bell pepper. Sauté until they are soft and the onions turn translucent. This usually takes about 5 minutes.
Step Two
Add the minced garlic, turmeric, paprika, and saffron threads to the skillet. Cook everything together, constantly stirring, for about 1 minute.
Step Three
Now add the short-grain white rice to the mixture in the skillet. Stir well to make sure each grain of rice is well coated with the oil and spice mixture. Cook for another minute.
Step Four
Pour in the red wine, stirring continuously until it is completely absorbed by the rice. Following this, gradually add in the chicken broth a little at a time, allowing the rice to absorb the liquid before adding more.
Step Five
Next, stir in the finely chopped red spinach, fresh tomatoes, cooked chicken, peeled and deveined shrimp, red kidney beans, and diced strawberries. Stir well so that all the ingredients are evenly mixed.
Step Six
Reduce the heat to low, cover the skillet and let everything simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
Step Seven
Lastly, season the paella with salt and pepper to your preference. Before serving, garnish with the freshly chopped cilantro. Enjoy your Red Spinach Paella!
