Spanish Garlic and Potato Paella
A classic Spanish paella recipe with a twist, featuring crispy potatoes, savory garlic, and a side of creamy avocado salsa. This hearty dish is sure to become a favorite.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Spanish
Ingredients
- 1.5cupsshort-grain rice
- 6clovesgarlic, minced
- 3mediumpotatoes, diced
- 2avocado, diced
Step-by-Step
- 1
Rinse the short-grain rice and set it aside.
5m - 2
In a large skillet or paella pan, heat 2 tablespoons of olive oil over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they are crispy and golden brown.
12mmedium-high heat - 3
Add the minced garlic to the pan and cook for 2-3 minutes, stirring frequently, until fragrant and lightly golden.
3mmedium-high heat - 4
Stir in the rinsed rice and cook for 2-3 minutes, ensuring the grains are coated with the garlic-infused oil.
3mmedium-high heat - 5
Pour in 3 cups of hot chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
25mlow heat - 6
Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the rice to finish cooking.
5m - 7
In a separate bowl, gently toss the diced avocado with a squeeze of lemon juice, a pinch of salt, and a drizzle of olive oil to make the avocado salsa.
5m