Spanish Paella with Creamy Yaugre Sauce sounds like a creative fusion dish, blending traditional Spanish paella with a unique creamy yogurt-based sauce. Here’s a step-by-step guide to make this flavorful dish:
Ingredients:
For the Paella:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 cup Arborio rice (or traditional paella rice if available)
- 1 ½ cups chicken or vegetable broth
- ½ cup white wine
- 1 tsp paprika (smoked paprika if possible)
- 1 pinch saffron (or saffron substitute)
- 1 cup peas (fresh or frozen)
- 12-15 medium shrimp, peeled and deveined
- 1 cup mussels or clams (optional)
- 1 chicken breast or thigh, cut into pieces (optional)
- 1 lemon, cut into wedges
- Fresh parsley, chopped, for garnish
- Salt and pepper to taste
For the Creamy Yaugre Sauce:
- 1 cup plain Greek yogurt (or yaugre for a creamier option)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- 1 garlic clove, minced
- Salt and pepper to taste
- A pinch of smoked paprika (optional for extra flavor)
Instructions:
1. Prepare the Paella:
- Heat the olive oil in a large paella pan or deep skillet over medium heat.
- Sauté the vegetables: Add the chopped onion and bell pepper, and cook until softened (about 5 minutes). Add the garlic and cook for another minute.
- Add the rice: Stir in the rice, ensuring it is well-coated with the oil and vegetables. Cook for 1-2 minutes until the rice is lightly toasted.
- Add the broth and wine: Pour in the chicken or vegetable broth and white wine. Stir in paprika, saffron, salt, and pepper. Bring it to a boil, then reduce the heat to a simmer. Cover and let it cook for 15-20 minutes, or until the rice is almost tender.
- Add the seafood and chicken (if using): If you’re using chicken, shrimp, and mussels/clams, place them on top of the rice during the last 10 minutes of cooking. The seafood will cook with the steam from the rice, and the chicken will cook through.
- Add peas and adjust the seasoning: Stir in the peas in the last 5 minutes, and check the seasoning. Adjust with more salt, pepper, or paprika to taste.
2. Make the Creamy Yaugre Sauce:
- In a small bowl, combine the Greek yogurt (or yaugre), olive oil, lemon juice, garlic, and chopped parsley.
- Season with salt, pepper, and smoked paprika if you desire. Mix until smooth and creamy. Adjust the consistency by adding a little water or more olive oil if needed.
3. Assemble and Serve:
- Once the paella is ready and the rice has absorbed the broth and is cooked through, remove from heat.
- Garnish with lemon wedges and freshly chopped parsley for extra color and flavor.
- Serve the creamy yaugre sauce on the side or drizzle it lightly over the top of the paella for a tangy, rich contrast.
Enjoy your flavorful, creamy paella with the unique addition of the creamy yaugre sauce! This fusion dish combines traditional Spanish flavors with a cool, creamy touch.
