By Bring Spanish Paella with Creamy Yaugre Sauce to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Spanish Paella with Creamy Yaugre Sauce captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Spanish Paella with Creamy Yaugre Sauce becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
PREPARATION STEPS
Prepare the Yaugre Sauce:
In a food processor, combine walnuts, cilantro, dill, olive oil, white wine vinegar, garlic, salt, and black pepper. Blend until smooth and creamy. Set aside.
Cook the Paella:
In a large skillet or paella pan, heat olive oil over medium heat. Add chopped onion and bell peppers, and sauté until softened, about 5 minutes.
Add the chicken thighs and chorizo to the pan, cooking until the chicken is browned on all sides.
Stir in the paella rice, diced tomatoes (with their juice), chicken broth, saffron threads, smoked paprika, turmeric, salt, and pepper. Bring to a simmer.
Reduce the heat to low, cover the pan, and cook for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid stirring during this time to allow a crust to form on the bottom.
Serve:
Once the paella is cooked, remove it from heat and let it sit for a few minutes. Serve hot, drizzled with the creamy Yaugre sauce on top.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
