Paella Spices 6 x 60g pots
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Ideal for risotto too. This rich blend of spices like smoked paprika, pepper, garlic onions and other magical ingredients are absorbed into the fat little grains of Arborio rice giving a burst of juicy smokiness with every mouthful. Ready for you to enjoy this summer. It's been so popular already, we can't wait for you to try it!
Here's a recipe idea;Scrummy Summer Paella!
Serves 5 People
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
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 it's 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 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!
Paella is a dry rice dish, so shouldn't have stock sloshing around, if this has happened, leave 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!
Serv. Size: ONE TEASPOON PER TWO PORTIONS (10g) ,
Servings: 6, Amount Per Serving: Calories 20,
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),
Protein 1 g,
Vitamin A(10% DV),
Vitamin C(4% DV),
Percent 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
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