Spaniards hold the authenticity of Paella in high regard, often critiquing even renowned chefs for adding creative twists. Traditional Paella Valenciana is made with chicken and rabbit, while we offer both a chicken variation and a popular seafood version. You can also top it off with mussels, cooked in white wine and garlic for extra depth. Our spice kit includes saffron—the world’s most precious spice—known for its rich, concentrated flavor even in small amounts.
In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.
Cook
In a PAN*, heat olive oil.
Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
Push meat to the edges.
In the center of the PAN, add the vegetables and fry until they turn slightly brown.
Mix them with the meat.
Reduce heat to medium. Add garlic and fry for about 1 minute.
Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
Distribute rice throughout the PAN and make sure that the rice is covered with stock.
Bring to boil. Do not stir again!
Simmer for about 15-20 minutes until the rice is cooked.
After 10 minutes, cover the PAN with a lid or aluminum foil.
Turn the heat off.
Let rest for 5 minutes.
Optional
Garnish with fried bell pepper.
Serve
Serve with lemon wedges.
Enjoy!
Notes
▪ Substitute half of the chicken with rabbit or pork.▪ Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.▪ Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.*Recommended: Paella or large skillet pan.