Carmencita Paellero Paella Spice Mix

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Peas add a burst of freshness and colour to the dish, contrasting beautifully with the bold flavours of the paella. We use frozen peas. Parsley Yes, you sure can and I have this Instant Pot Shrimp Paellarecipe that is fast, easy, and every bit as good as the stove top version! It’s a multifunction robot: right now it cooks rice because it’s hooked up to a Mimcook, but you could hook it up to a fryer so it fries potatoes, or you could attach a grill so it can cook burgers, or an oven so it can cook pizza or croissants,” Enrique Lillo said. This recipe is incredibly easy to prepare when you know how. Once all the ingredients are partially cooked in the paella pan, the dish practically cooks itself, with no stirring required! Just let the heat work its magic, as the fragrant aroma fills your home and entices your senses. Preparation The ingredients from the Paella Company were faultless. Don't bother going elsewhere, you'll just make life hard for yourself.

To create an authentic paella, having the right equipment is key. The most important item is the paella pan – a wide, shallow pan designed to cook the rice evenly and achieve that crispy bottom layer called "socarrat."I knew I had to recreate it so went home and started researching paella online. I came across a million different recipes and ways to make it and every one was different and one more confusing and complex than the next. I almost gave up.

Carmencita started as a company in 1920 when Jesús Navarro Jover began offering La Mancha saffron for sale in a town near Alicante, in the heart of paella country. What began as a one man business has grown over the last century into one of the most reputable spice companies in all of Spain. The chefs at Carmencita have honed this paella spice mix for more than 25 years, cooking literally hundreds of paellas until the balance of flavors was perfect. Paellero is 100% natural with no coloring agents. At the end of the day, it’s an assistant. I like to say it’s a bit like the orange-juicing machines where you put oranges in the top and get juice out of the bottom. That’s a robot too – people just don’t realise it – and so is a coffee-vending machine. No one looks at those and goes: ‘Crikey! It’s stealing jobs from people!’ No. It’s elevating human capacity.” Turn the heat to low and add tomato puree, paprika, and the sliced garlic to the centre of the pan. Stir for a couple of minutes. Some great options include padron peppers, anchovy-wrapped olives, cream cheese stuffed peppers, and a mix of olives and sundried tomatoes.In the UK, supermarkets label suitable rice for paella as "paella rice." You might also come across the Spanish Bomba rice variety. Both are short-grain rice. Socarrat is the prized crispy rice layer at the bottom of a paella dish, formed by allowing the rice to gently caramelize and toast without burning. Create it by carefully controlling a high heat for a short time after the dish is cooked. I’m an avid runner, and on a warm Saturday afternoon I ran by a local artisan grocery store and there was a man, Luis, making paella on the sidewalk in a huge paella pan over an open fire. I stopped because the smell was amazing and he asked me if I wanted to try some. A squeeze of lemon juice from a fresh wedge adds brightness and acidity, cutting through the richness and lifting the dish to new heights.

Whether you prefer smoked, sweet, or spicy, paprika is key to achieving that signature warmth and depth in your paella. It lends a nice colour and subtle heat. We use sweet smoked paprika but feel free to try others to suit your taste. Salt and Pepper Turn off the heat and let the paella rest uncovered for a while before serving. This allows the remaining liquid to be absorbed. At this stage, the tomatoes and some water should be stirred in. Let the paella simmer for about 20 minutes, or until the rice is tender.

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Seafood Paella not only looks beautiful and impressive but tastes icreadible. It has everything Spain could offer: delicious seafood mix with calamari and shrimp, rich and bold flavor, and socarrat: crispy crunchy rice bottom. With that said, here’show I stumbled into having to try my hand at a centuries-old Spanish dish with no clue about where to begin. To store leftover paella, allow it to cool completely before transferring it to an airtight container. Keep it in the refrigerator and consume it within 3-4 days. Listen for the sizzle and watch for the warning signs of burning. The texture and the rich flavour that it creates are essential for a more authentic paella experience.