Electric Paella Pan
Rice Cooker for Spanish Valencia Rice (Paella)
High Sided Cast Iron Skillet
Medium Sized Stock Pot with Lid
Wooden Spoon and Spatula Set (for stirring rice)
Measuring Cups (1 cup, 2 cups, and 4 cups)
Resealable Food Storage Bags for preparation organization
Digital Kitchen Scale (useful for precise ingredient measurements)
Soup Ladle (for portioning rice into the pan)
Silicone Spatula Set (additional kitchen utensil, helpful in paella cooking process)
1 tablespoon olive oil
8 ounces 1/2-inch cubes smoked ham (about 1 3/4 cups)
2 cups chopped onions
1 cup chopped red bell pepper
1/4 teaspoon (generous) saffron threads, crumbled
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
3 1/4 cups (or more) low-salt chicken broth, divided
1 1/2 cups arborio rice or medium-grain white rice
1 pound uncooked peeled deveined large shrimp
1/2 cup pimiento-stuffed green olives, halved
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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