Paella Meal Starter Kit
Paella Meal Starter Kit
Authentic Paella made with premium ingredients
Socarrat: it’s the Spanish term for the most prized part of a paella, that crispy, caramelized crust of rice that forms on during the cooking process. Achieving this benchmark requires the right pan, the right rice, the right tool, and a great recipe. Follow these steps to unlock Paella Perfection: socorrat is just the base for a fluffy layer of spanish rice seasoned with a Paella-specific spice mixtures, and topped with a bounty of cured serrano ham, meaty andouille sausage, and premium tinned seafood. This recipe has everything you need to whip up a savory, satisfying, sophisticated paella with perfect socarrat.
Paella Meal Starter Kit
Authentic Paella made with premium ingredients- Prep Time :30 min.
- Cook Time :60 min.
- Total Time : 90 min.
- Serves 4-6
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 large tomato, de-seeded and finely chopped
- 1 14-ounce can tomatoes, strained
- 1 small onion, finely chopped
- 3 tsps Rumi Spice Paella Blend
- 2 tsps sea salt
- 1/2 pound spicy dry chorizo casing removed and sliced
- 2 1/2 cups Matiz Paella Rice
- 2 cups chicken broth
- 1 tin Matiz Cockles in Brine
- 1 tin Matiz Octopus in EVOO
- 12 oz. Brooklyn Cured Andouille, sliced
- 3 oz. Redondo Iglesias Jamon Serrano Gran Reserva, diced
- 1 lemon sliced into wedges
- 1 Roasted red pepper, cut into strips
- 1/4 cup parsley chopped
Directions
- Heat oil in a paella pan over medium-high heat. Saute the andouille until browned, remove and reserve
- In the same pan, saute onions, garlic, and bell peppers, cook for 2-3 minutes on medium heat. The add tomato and cook until the mixture caramelize a bit and the flavors meld, 3-5 minutes
- Fold in rice to sofrito mixture and mix, then add broth and mix to combine. Simmer for 10 minutes.
- Add andouille and Paella spice blend stir one last time, then let mixture simmer, without stirring, until the rice is al dente, about 15 minutes.
- During the last 5 minutes of cooking, when the rice is filling the pan, add the seafood and Serrano ham. Paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until your can smell the rice toast at the bottom, then remove from heat.
- Garnish with roasted red pepper strips, lemon wedges and parsley, then serve.
