Savour Spanish Sunshine: Discover Nature Kitchen's Paella Spices

As the days grow longer and the sun beckons us outdoors, there's no better way to capture the essence of a vibrant Spanish fiesta than with a steaming pan of paella. Our Paella Spices from Nature Kitchen Shop bring that authentic, mouth-watering flair right to your kitchen, infusing rice and ingredients with smoky, herbaceous depth. This is your go-to for creating juicy, flavour-packed dishes that burst with summer vibes. Whether you're hosting a garden gathering or simply elevating weeknight meals, this blend makes it effortless and delicious.  It's an affordable ticket to Mediterranean magic.

A Glimpse into History: The Timeless Tradition of Paella Spices

Paella's roots trace back to Valencia, Spain, in the mid-19th century, emerging from the rural landscapes around the Albufera lagoon, where rice cultivation thrived. Originally a humble midday meal for farmers and labourers, it combined readily available ingredients like rice, tomatoes, onions, snails, rabbits, and ducks, cooked over an open fire in a wide, shallow pan – a vessel introduced by the Romans, while the Arabs brought rice to the Iberian Peninsula in the 8th century. Spices played a pivotal role in elevating these simple components; saffron, prized for its golden hue and earthy aroma, was introduced in the 19th century, transforming paella into a colourful, aromatic staple. Herbs like rosemary and thyme, along with paprika (influenced by New World peppers post-Columbus), added layers of smokiness and warmth, reflecting Mediterranean influences. Over time, as paella spread, these spices symbolised communal feasting, health (with antioxidant-rich elements), and cultural fusion – from Berber tagines to Catalan rice dishes. Today, blends like ours honour this heritage, using turmeric for that signature colour and smoked paprika for depth, making historical flavours accessible for modern cooks.

What's Inside the Pot? A Symphony of Bold Flavours

Our Paella Spices are freshly ground for maximum potency, delivering a naturally bold taste without artificial additives. The 60g pot contains:

• Sea salt
• Smoked paprika
• Rosemary
• Black pepper
• Turmeric
• Paprika
• Parsley
• Thyme
• Onion
• Brown sugar

This harmonious mix offers smoky, herbaceous notes with a hint of sweetness. Nutrition per 10g serving (one teaspoon for two portions): Calories 20, Total Fat 0g (0% DV), Sodium 330mg (14% DV), Total Carbs 5g (2% DV), Fibre 2g (8% DV), Sugars 1g, Protein 1g, plus vitamins like A (10% DV) and Iron (10% DV). Blended in an area containing mustard, celery, and sesame – ideal for gluten-free and plant-based cooking.

10 Creative Ways to Use Nature Kitchen Paella Spices

While perfect for classic paella, this versatile blend shines in countless dishes. Here are 10 different ways to incorporate it, inspired by its smoky, herbaceous profile:

1. Classic Spanish Paella: Use 1-2 teaspoons per pan to season rice, chorizo, chicken, seafood, and veggies for an authentic Valencian feast – follow our Scrummy Summer Paella recipe for a crispy socarrat base.
2. Vegetarian Paella: Swap meats for mushrooms, artichokes, and beans; the spices add depth to plant-based ingredients, creating a hearty, gluten-free meal.
3. Creamy Risotto: As highlighted in the product description, stir into Arborio rice for a smoky, juicy twist on Italian risotto – ideal with peas and Parmesan.
4. Grilled Vegetable Medley: Sprinkle on zucchini, peppers, and eggplant before grilling for a Mediterranean char, enhancing summer barbecues.
5. Chicken or Seafood Marinade: Mix with olive oil and lemon juice to marinate proteins overnight, then grill or bake for infused, tender results.
6. Hearty Soups and Stews: Add to tomato-based soups or bean stews for a warming, Spanish-inspired kick – great for cooler evenings.
7. Seasoned Rice Pilaf: Boost plain rice or quinoa with the blend, onions, and stock for a quick side dish that pairs with any protein.
8. Roasted Potatoes: Toss potatoes in oil and spices before roasting; the smoked paprika creates crispy, flavourful wedges.
9. Salad Dressing Infusion: Whisk into vinaigrette with olive oil, vinegar, and honey for a zesty dressing over greens or grain salads.
10. Popcorn Topping: Dust over freshly popped corn with a bit of butter or oil for a smoky, savoury snack that's perfect for movie nights.

These uses showcase the blend's flexibility, from traditional roots to innovative twists.

Bring Spanish Flair Home Today

Ready to channel the spirit of Valencia? Our 60g Paella Spices pot is the perfect size to start your culinary adventure. Head over to Nature Kitchen Shop and order yours now – with Royal Mail 1st Class Delivery and free UK mainland shipping on orders over £50. Your kitchen just got a taste of sunshine! 🌞🍲

Here's a recipe idea;

Scrummy Summer Paella!

Serves 5 People

Ingredients:

170g Chorizo, cut into chunky slices

110g Pancetta or Smoked Bacon, diced

2 fat garlic cloves, minced

1 large Spanish onion, finely diced

1 red pepper, diced

2 Tbsp of Nature Kitchen Paella Spice

500g Arborio rice

1 glass of dry white wine

1Ltr strong chicken/vegetable stock

1 pinch Saffron

5 chicken thighs, de-boned, chopped in half and browned

15 small clams, cleaned 

100g fresh/frozen peas

3 large tomatoes, de-seeded and diced

125ml extra virgin olive oil

5 whole fat garlic cloves, peeled

10 jumbo raw prawns, in shells

300g squid, cleaned and chopped into bite-sized pieces

Sea salt & freshly ground black pepper

Directions

Before you start, open your Paella Spice and remove the Bay leaves and Saffron from the top; you will need these a bit later. Heat half of the olive oil in your paella pan (a heavy-based shallow saucepan will do just fine). Add the chorizo, pancetta/bacon and fry up until crispy.  Add the minced garlic, diced onion and pepper and heat until softened.  Now toss in 2 tbsp of Nature Kitchen Paella Spice with one of the bay leaves and the Arborio rice and stir until the grains of rice are coated and glossy.  

Make up your chicken/vegetable stock, add 1/2 of the saffron and stir.  Let the saffron infuse its colour into the stock. Next, add the white wine to the rice and when it starts to bubble, pour in the stock.  You will need to add your browned chicken thighs now and leave them to cook for 5-10 minutes. Place your washed clams onto the rice, hinge side down, to enable them to open upwards and sprinkle the dish with the peas and chopped tomatoes. Continue to cook gently for 10 more minutes.

While the clams are cooking, heat up the rest of the oil and the garlic cloves in a frying pan and add the prawns. Fry quickly for a minute or two until they are pink and add them to the paella pan. Next, do the same with the squid and add them too. Discard any unopened clams. Sprinkle the paella with the salt & pepper and serve! Garnish with slices of fresh lemon and enjoy!

Top Tip:

Paella is a dry rice dish, so it shouldn't have stock sloshing around. If this has happened, leave it to cook for a little longer (try not to overcook the seafood, though). If you want to get that amazing crispy bottom (Socorat) to the Paella, simply turn the heat up towards the end of the cooking time for around 30 seconds until you can hear the rice begin to pop, take the pan off the heat, cover in foil & leave to rest for 10 minutes. Delicious!

Nutrition Facts
Serv. Size: ONE TEASPOON PER TWO PORTIONS (10g), 
Servings: 6, Amount Per Serving: Calories 20,
Fat Cal.. 0,
Total Fat 0g (0% DV),
Sat. Fat 0g (0% DV),
Trans Fat 0g,
Cholesterol. 0mg (0% DV),
Sodium 330mg (14% DV),
Total Carb. 5g (2% DV),
Fibre 2g (8% DV),
Sugars 1g,
Protein 1 g,
Vitamin A(10% DV),
Vitamin C(4% DV),
Calcium(4% DV),
Iron(10% DV).
% Daily Values (DV) are based on a 2,000-calorie diet.

INGREDIENTS: SEA SALT, SMOKED PAPRIKA, ROSEMARY, BLACK PEPPER, TURMERIC
PAPRIKA, PARSLEY, THYME, ONION, BROWN SUGAR

Allergens: All of our products are blended in an area containing mustard celery, and sesame