Paella Party

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$ 79.99
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$ 79.99
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Description:

Paella is the most traditional dish in Spain with its origin in Sueca a city of Valencia. Even though there are hundreds of variations the base is always the same. In this gift box we include all you need to put your favorite paella together, including a few recipes and ideas! Get this as a gift to a friend or gift it to yourself and start cooking!

CONTAINS:

  • 1 Paella Pan 30cm (4 to 6 Person Serving)
  • 4 Paella Pan 12cm (Medium single serve fun decorative or quick preparation of food)
  • 1 La Perla Bomba Rice of Valencia 1 Kg
  • 1 Olivar Santamaria Picual Extra Virgin Olive Oil 750ml
  • 1 Las Hermanas Organic Sweet Paprika 70gr
  • 1 ZONA Organic Piquillo Pepper 185gr
  • 1 Wooden Spoon 12inch
  • 1 FINO Cooking Wine 100ml Bottle
  • 1 Saffron

Put It Together

Base:

    • 1 cup chopped fresh parsley
    • 100 ml cooking wine
    • 1 tablespoon olive oil
    • 2 large garlic cloves, minced

Paella:

    • 1 cup water
    • 1 teaspoon saffron powder (included in your Paella set)
    • 1 teaspoon paprika sweet (included in your Paella set)
    • 16 oz fat-free, low sodium chicken broth
    • 6 unpeeled jumbo shrimp (about 1/2 pound)
    • 1 tablespoon olive oil (included in your Paella set)
    • 4 skinned, boned chicken thighs, cut in half
    • 1 1/2 cups finely chopped onion
    • 3/4 cup finely chopped red bell pepper
    • 3/4 cup canned diced tomatoes, undrained
    • 1 teaspoon sweet paprika (included in your Paella set)
    • 2 large garlic cloves, minced
    • 1 cups uncooked Bomba rice (included in your Paella set)
    • 1/2 cup green peas
    • 6 mussels, scrubbed and de-bearded
    • 1/4 cup cooking wine (included in your Paella set)
    • Pinch Sea salt (included in your Paella set)
    • Lemon wedges (optional)

Put It Together

Step 1

To prepare the base, combine the first 4 ingredients, and set aside.

Step 2

To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and de-vein shrimp, leaving tails intact; set aside.

Step 3

Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; sauté 2 minutes on each side. Remove from pan. Add shrimp, and sauté 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; sauté 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.

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