Spicy Thai-Style Peanut Paella with Smoked Paprika Peanut Sauce
By The National Peanut Board
Ingredients
Paella:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, fine chop
1 inch piece of grated ginger (approx. 1 tablespoon)
1 lb. ground pork chorizo sausage or chorizo links (can be omitted for vegetarian/vegan)
2 cups uncooked Arborio rice
2 cans of coconut milk, 13.5 oz cans
1 can vegetable or chicken broth, 14.5 oz can
5 ounces sliced shiitake mushrooms
1 red pepper, chopped
1/3 cup raisins
¼ cup sliced green onions
¼ cup sliced cilantro
¼ cup sliced basil
Lime wedges
¼ cup unsalted roasted peanuts, chopped
Salt & pepper to taste
Spicy Paprika Peanut Sauce:
½ cup dry roasted unsalted peanuts
1 tablespoon oil
1 tablespoon smoked paprika
2 tablespoon water
½ lime, juiced
¼ cup cilantro
1 clove garlic
1 tablespoon sriracha
1 tablespoon fish sauce (can be omitted for vegetarian/vegan)
1 tablespoon soy sauce
1 tablespoon brown sugar
Directions
- Prepare the sauce. Roast the peanuts in the paella pan in oil, stir in the smoked paprika and salt. Combine all the sauce ingredients in a blender or food processor until smooth. Thin with additional water if needed.
- Combine the coconut milk and broth. Prep all the paella ingredients.
- Put 1 tablespoon oil in a paella pan over medium-high heat. When hot, add the onion and saute for 3-5 minutes. Add the garlic & ginger for a minute, then add the peppers and mushrooms. Saute for approx. 3 minutes. Add the rice, stir to combine well and toast the rice for 2-3 minutes, stir in the raisins. Add 1 ½ cups of coconut milk/broth liquid to the pan. Pinch 2 tablespoon pieces of the chorizo and nestle throughout the pan. If using links, cut on the diagonal into 1/2” pieces.
- Cook over medium-high heat, undisturbed. If the pan is too big for your burner, move it around a little; but otherwise, leave it alone. Add coconut milk/broth liquid, 1 cup at a time as needed when it begins to look dry. Do not stir. Flip the pieces of chorizo at approx. 15 minutes. At approximately 30 min, check for doneness of rice and season with salt and pepper. Keep adding liquid in ½ cup amounts (coconut milk, broth or water) until desired texture of rice is achieved. If you can smell or see the bottom starting to get dark, lower the heat a bit. The rice is done when tender and still moist.
- If the mixture sticks a bit to the bottom of the pan that is called socarrat--a desirable characteristic of good paella. Drizzle the smoked paprika peanut sauce over paella as desired. Garnish with green onions, chopped basil & cilantro, chopped peanuts and lime wedges. Serve the paella in the pan, in the middle of the table for all to enjoy!
Nutrients Per serving
| Calories | 988 |
| Calories from Fat | 601 |
| Fat | 67g |
| Trans Fat | <0.5g |
| Carbohydrate | 17g |
| Protein | 26g |
| Fiber | 8.3g |
| Sodium | 1215mg |
| Cholesterol | 50mg |
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