A paella is a Spanish pan-fried rice dish and the national dish of the Valencia region and the east coast of Spain. Paella is a traditional Valencian dish. Although Spanish cuisine is very regional, paella has a very high profile throughout Spain. However, because of this regional character, several variations of the traditional Paella Valenciana are prepared in different regions of Spain.
Paella Valenciana consists of rice dyed bright yellow with saffron, vegetables and white meat (chicken, rabbit). The meat is chopped with bones into bite-sized pieces. Occasionally, small snails are added.
So I did without snails, and meat with bones and instead used a chicken sausage (not poultry sausage, it contains 90% turkey meat ). I also gave up saffron, and regular rice. I used konjac rice for the low carb version, and colored it with a teaspoon of turmeric.
Ingredients for 2 servings:
1 red bell bell pepper
1 small onion
2 tsp olive oil
100 g peas, frozen
1 teaspoon turmeric
1 tsp. paprika powder
salt and pepper
100 g konjac rice
250 ml chicken broth
200 g chicken sausage or chicken breast fillet
possibly spice mixture for poultry
n. B. 2 cloves of garlic
Core, wash and finely dice bell bell pepper. Peel and finely dice onion. Peel and finely chop the garlic.
In the meantime, rinse the konjac rice hot if it is pickled and boil it for 10 minutes in vegetable broth, seasoned with the teaspoon of turmeric.
Heat oil in a pan with high sides or pot. Saute onion and garlic until translucent. Add diced bell bell pepper, and peas. Season with paprika powder, salt and pepper.
Mix in the rice. Add some hot broth and cook for 20 minutes. (Cut the meat into small cubes and brown all over in another pan, add salt and pepper (chicken seasoning if desired)). Cut the chicken sausage into small wide strips, and fry in a separate pan.
Place the sausage or meat on top of the rice mixture and cover with aluminum foil. Bake the paella in an oven preheated to 175° degrees for about 10 minutes.