Paella Party

If you’re out to impress your friends and family, Paella is definitely a showstopper and the ultimate party in a pan! So, bust out the Sangria and add some fun and flair to your dinner. Feel free to add in your choice of seafood – we especially love prawns in this dish.

Your kit includes: 

• Spanish Paella Starter
• Peppers & Onions
• Chicken
• Chorizo
• Minced Garlic
• Peas
• Lemon
• Parsley
• Marinated Artichoke Hearts
• Red Wine Vinaigrette
• Arugula
• Radish
• Fried Shallot

Pantry Items: 

• Olive Oil
• White Wine (or water)
• Salt & Pepper

PAELLA:

Chef’s Note: No paella pan? No problem! Any 10–12-inch skillet with at least 2-inch sides will work. If your skillet is too large to fit on one burner, don’t panic. Simply rotate the pan occasionally while cooking to help ensure even heat. Better yet, cook over a BBQ or gas grill on medium heat.

• Slice the chorizo into 1-inch pieces.
• In a pan, heat about ¼ cup of olive oil over medium to medium-high heat (you want enough heat for everything to brown quickly but not burn!). Once the skillet is hot, add the peppers and onions and season with salt and pepper, stirring occasionally. Sauté until softened (about 3-5 minutes).
• Add the chicken (it’s already seasoned for you) and chorizo, stirring occasionally, and cook until lightly browned (about 5-7 minutes).
• Add the spanish paella starter, stirring occasionally, until rice is coated and starting to brown (about 2-4 minutes). Add the minced garlic and stir until fragrant (about 1 minute).
• Add 1 cup white wine to deglaze the pan (a fancy term for loosening the yummy bits from the bottom of the pan).
• Stir in 2 ½ cups of water and stir everything together. Bring to a boil, then reduce heat to medium-low to maintain a low simmer, while leaving the pan uncovered. Allow the paella to cook undisturbed until you can see the top of the rice emerge from the liquid, rotate the pan if needed (about 20-25 minutes).
• Top with peas and drained artichokes. Continue to cook until there is no liquid left in the bottom of the pan (about 10-15 minutes).

• While the paella is finishing cooking, get working on your garnishes - slice the lemon into wedges, chop the parsley, then assemble the salad (instructions below).
• Remove the paella from heat and cover with a lid or clean towel for 5 minutes to rest.

SALAD:

• Thinly slice the radishes, then toss with arugula and fried shallots in a large serving bowl. Dress with desired amount of red wine vinaigrette, season to taste with salt and pepper, and toss until well combined.

We recommend setting the salad aside in the fridge and then dress the salad when ready to serve.

TO SERVE:

• Garnish the paella with chopped parsley and lemon wedges and serve family-style right out of the pan. Serve alongside the salad. Enjoy!

INGREDIENTS

Paella Chorizo (pork, spices [including paprika], white vinegar, salt, water, garlic), Paella Chicken (chicken, sea salt), Spanish Paella Starter (bomba rice, saffron, pimenton, sea salt, onion, garlic, oregano, espelette, black pepper, cumin, bay leaf), Peppers & Onions (red and yellow bell peppers, red and yellow onions), Marinated Artichoke Hearts (artichoke hearts, extra virgin olive oil, lemon juice, parsley, chive, garlic, sea salt), Red Wine Vinaigrette (extra virgin olive oil, grapeseed oil, red wine vinegar, garlic, salt, black pepper), Fried Shallots (shallots, palm oil, sea salt).