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To Paella Caipira is a delicious Brazilian take on the traditional Spanish paella. Inspired by the flavors of the countryside, this version uses ingredients typical of rural cuisine, such as free-range chicken, sausage, corn and vegetables, combining rusticity and richness of flavor. It's a great choice for Sunday lunches, family parties or any occasion where you want to serve a hearty and welcoming meal.
Ingredients (makes 6 to 8 servings)
Meats:
- 500g chicken (boneless thigh and drumstick or in small pieces)
- 300g sliced Calabrian sausage
- 200g diced bacon
Grains and vegetables:
- 2 cups (tea) of rice (preferably long-grain or parboiled rice)
- 1 large onion, chopped
- 3 cloves of minced garlic
- 1 large tomato, chopped
- 1/2 red pepper, cut into strips
- 1/2 yellow pepper, cut into strips
- 1 cup (tea) of green corn (can be on the cob or frozen)
- 1 cup (tea) of fresh or frozen peas
- 1 carrot, diced
- 4 cups (tea) of hot chicken or vegetable broth
- Chopped chives to taste
Spices:
- Olive oil or oil for sautéing
- 1 teaspoon of turmeric (or turmeric)
- Salt and pepper to taste.
- Smoked paprika (optional)
Preparation:
1. Prepare the ingredients
Season the chicken with salt, pepper and a little garlic. Set aside. Heat a paella pan or large pan with a drizzle of olive oil and brown the bacon. Add the sausage and fry well. Add the chicken pieces and sauté until golden brown.
2. Sauté the spices
Add the onion, garlic and chopped tomato. Sauté until wilted. Add the carrots, corn, peppers and peas. Stir well to mix all the flavors.
3. Add the rice and seasonings
Add the rice and turmeric. Stir well to coat the grains in the spices. Gradually pour in the hot broth, stirring constantly. Adjust the salt and add paprika if you want a smokier flavor.
4. Cook without stirring
Let it cook over medium heat with the pan partially covered for about 20 to 25 minutes, or until the rice is cooked and the liquid is practically dry. Avoid stirring so that the rice forms that light crust on the bottom, typical of paellas.
5. Finish and serve
Turn off the heat, cover the pan and let it rest for 5 minutes. Sprinkle with parsley and decorate with strips of bell pepper, sliced cooked corn or quail eggs, if you want to give it a special touch.
Suggestions for Follow-up
- Green salad with lemon vinaigrette
- Garlic or banana farofa
- Homemade chili or artisanal chili sauce
- Natural juice or cold beer
Variation Tips
- Replace chicken with pork or use mixed cuts.
- Want a richer version? Add cubes of curd cheese at the end.
- Use arborio rice or risotto rice if you prefer a creamier texture.