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. Over the years, paella has evolved and adapted in different regions in Spain. The seafood paella is popular along the Mediterranean coast, replacing meat ingredients with an array of fresh seafood like shrimp, mussels, and squid. 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 Seafood Paella recipe is great for sharing with your friends! Just follow easy simple step-by-step picture directions and you will be rewarded with an amazing Spanish staple dish.

Sliced red pepper not only adds a pop of colour but also a delightful crunch and sweetness that balances the savoury components of the dish. You can use any colour pepper, red bell pepper are our favourite. Garlic Finely chopped parsley sprinkled on top provides a vibrant, herbaceous finish that ties everything together. Lemon 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! Allow it to continue simmering on low for 10 minutes whilst the rice absorbs most of the liquid. Resting The ingredients from the Paella Company were faultless. Don't bother going elsewhere, you'll just make life hard for yourself.

Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.

Paelleros Direct

I said I didn’t have any money with me because I was just out running and he said, no it’s free. In San Diego, nothing is free except the sunshine and this very generous portion of paella. 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. Turn off the heat, cover tightly with foil and allow to rest for 5 minutes. Serve with the chopped parsley, a good squeeze of lemon and the remaining lemon wedges. Paellero Marinera is named after Paella a la Marinera, otherwise known as fisherman's paella. This style of paella is very popular in the Alicante region and includes shrimp, fish and shellfish. Feel free to get creative and make this dish your own! Swap out peas and red pepper for other vegetables like green beans, asparagus, or baby corn. The possibilities are endless when it comes to crafting your perfect paella. Equipment

While chorizo may not be traditionally used in paella in Spain, it has become a popular addition in the UK.These classic seasonings are essential for enhancing recipes. A touch of salt and pepper ensures a well seasoned meal. Chorizo Read more about the cooking process. You can find the exact measurements in the recipe card link below. Jump to the paella recipe card to get started now. Instructions Keep reading to discover all the secrets to creating an unforgettable dish that will have your family wanting seconds. Or jump to the paella recipe card to get cooking now Ingredients Tomato puree brings a rich, tangy dimension to the paella, creating a well-rounded base for the rice and other ingredients to shine. Saffron Crumble a pinch of saffron in your hand and sprinkle it over the paella, seasoning with salt and pepper. Once it reaches a full boil, let it cook for eight minutes on high heat without stirring. Simmering