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 weekday dinner. Feel free to add in your choice of seafood – we especially love prawns in this dish.
| Servings: | 6 |
| Kitchen Time: | 60 minutes |
| Allergens: | none! |
| Pairs Great With: | Chili Chocolate Mousse |
Your kit includes:
- K&M Spanish Paella Starter
- K&M Peppers & Onions
- Chicken
- Chorizo
- Minced Garlic
- Peas
- Lemon
- Parsley
- K&M Marinated Artichoke Hearts
- Arugula
- K&M Red Wine Vinaigrette
- 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.
1) Slice the chorizo into 1-inch pieces.
2) In the pan, heat about ¼ cup 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. Sauté until softened - about 3-5 minutes.
3) Add the chicken and chorizo, stirring occasionally, and cook until lightly browned - about 5-7 minutes. (Adjust the heat as necessary.)
4) 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.
5) Add 1 cup white wine to deglaze the pan (a fancy term for loosening the yummy bits from the bottom of the pan).
6) 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 – about 20-25 minutes (rotate the pan if needed).
7) While the rice is cooking, get working on your garnishes - slice the lemon
into wedges, chop the parsley, then assemble the salad (instructions below).
8) 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.
9) Remove the paella from heat and cover with a lid or clean towel for 5
minutes to rest. Garnish with chopped parsley and lemon wedges and serve
family-style right out of the pan.
SALAD:
10) Thinly slice the radishes. Add radishes and arugula to a large serving bowl.
(We recommend setting the salad aside in the fridge and proceed with dressing
the salad when ready to serve.)
11) Dress with desired amount of red wine vinaigrette, season to taste with salt
and pepper, and toss until well combined.
12) 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 Red Wine Vinaigrette (extra virgin olive oil, grapeseed oil, red wine vinegar, garlic, salt, black pepper), K&M Fried Shallots (shallots, palm oil, sea salt).
