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 summer entertaining! Feel free to add your choice of seafood – we especially love prawns in this dish (we recommend adding 1-2 pounds).

Your kit includes:

Chorizo 

K&M Peppers & Onions

Chicken 

K&M Spanish Paella Starter

Minced Garlic

Lemon

Parsley

Peas

K&M Marinated Artichoke Hearts

Radish

Arugula

K&M Market Vinaigrette

Fried Shallot

PANTRY ITEMS:

Olive Oil

White Wine (optional)

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 the pan, heat ¼ cup (or about 4 big glugs) of olive oil over medium-high heat. Once the skillet is hot, add the peppers and onions and season with salt and pepper, stirring occasionally. Cook until softened - about 3-5 minutes.
• Add the chicken and chorizo, stirring occasionally and cook until lightly browned - about 3-5 minutes. (Adjust the heat as necessary.)
• 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 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 broth – about 20-25 minutes (rotate the pan if needed).
• While the rice is cooking, get working on your garnishes and assemble the salad (instructions below). Slice the lemon into wedges and chop the parsley.
• Top paella with peas and drained artichokes. Continue to cook until there is no liquid left in the bottom of the pan - about 10-15 minutes. Keep a careful watch - you don’t want to burn it, but a little crust, or socerrat, is a sign of an authentic paella! If you opt to add in seafood, this is the time to do it! Nestle the seafood into the rice. If using mussels and clams, place with the hinge down.
• Remove paella from heat and cover with a lid or clean towel for 5 minutes to rest. Then serve garnished with chopped parsley and lemon wedges family style right out of the pan.

SALAD:

• Thinly slice the Add radishes and arugula in a large serving bowl.

(We recommend setting the salad aside in the fridge and proceed with dressing the salad when ready to serve.)

• Dress with desired amount of market vinaigrette, season to taste with salt and pepper, and toss until well combined.
• Top with fried shallots.

INGREDIENTS

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