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Mild Paella Mix

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£3.00 GBP
Regular price
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£3.00 GBP

Mild Paella Mix

Looking for a flavour of Spain? Try our Mild Paella Mix! (Ideal for risotto too)This rich blend of spices like smoked paprika, pepper, garlic onions and other magical ingredients are absorbed into the fat little grains of Arborio rice giving a burst of juicy smokiness with every mouthful. As something different for summer, how about giving paella a try - a tasty alternative to the barbecue!

Here's a recipe idea;

Summer Paella

Serves 5 People

Ingredients:

170g Chorizo, cut into chunky slices

110g Pancetta or Smoked Bacon, diced

2 fat garlic cloves, minced

1 large Spanish onion, finely diced

1 red pepper, diced

2 Tbsp of Cornish Spice Man Mild Paella Mix

500g Arborio rice

1 glass of dry white wine

1Ltr strong chicken/vegetable stock

1 pinch Saffron

5 chicken thighs, de-boned, chopped in half and browned

15 small clams, cleaned 

100g fresh/frozen peas

3 large tomatoes, de-seeded and diced

125ml extra virgin olive oil

5 whole fat garlic cloves, peeled

10 jumbo raw prawns, in shells

300g squid, cleaned and chopped into bite-sized pieces

Sea salt & freshly ground black pepper

Directions

Before you start, open your Paella Mix and remove the Bay leaves and Saffron from the top, you will need these a bit later. Heat half of the olive oil in your paella pan (a heavy based shallow saucepan will do just fine). Add the chorizo, pancetta/bacon and fry up until crispy.  Add the minced garlic, diced onion and pepper and heat until softened.  Now toss in 2 tbsp of Cornish Spice Man Mild Paella Mix with one of the bay leaves and the Arborio rice and stir until the grains of rice are coated and glossy.  

Make up your chicken/vegetable stock, add 1/2 of the saffron and stir.  Let the saffron infuse it's colour into the stock. Next, add the white wine to the rice and when it starts to bubble, pour in the stock.  You will need to add your browned chicken thighs now and leave to cook for 5-10 minutes. Place your washed clams onto the rice, hinge side down, to enable them to open upwards and sprinkle the dish with the peas and chopped tomatoes. Continue to cook gently for 10 more minutes.

While the clams are cooking, heat up the rest of the oil and the garlic cloves in a frying pan and add the prawns. Fry quickly for a minute or two until they are pink and add them to the paella pan. Next, do the same with the squid and add them too. Discard any unopened clams. Sprinkle the paella with the salt & pepper and serve! Garnish with slices of fresh lemon and enjoy!

Top Tip:

Paella is a dry rice dish, so shouldn't have stock sloshing around, if this has happened, leave to cook for a little longer (try not to overcook the seafood though). If you want to get that amazing crispy bottom (Socorat) to the Paella, simply turn the heat up towards the end of the cooking time for around 30 seconds until you can hear the rice begin to pop, take the pan off the heat, cover in foil & leave to rest for 10 minutes. Delicious!

Nutrition Facts  
Serv.  Size:  ONE TEASPOON PER TWO PORTIONS  (10 g) ,  
Servings:  6,  Amount  Per  Serving:  Calories  20, 
Fat Cal. 0, 
Total Fat  0g  (0% DV), 
Sat. Fat  0g  (0% DV), 
Trans Fat 0g, 
Cholest.  0mg  (0% DV), 
Sodium  330mg  (14% DV), 
Total Carb.  5g  (2% DV), 
Fibre 2g (8% DV), 
Sugars 1g, 
Protein  1 g, 
Vitamin A (10% DV), 
Vitamin C (4% DV), 
Calcium (4% DV), 
Iron (10% DV). 
Percent Daily Values (DV) are based on a 2,000 calorie diet.

INGREDIENTS: SEA SALT, SMOKED PAPRIKA, ROSEMARY, 
BLACK PEPPER, TURMERIC, PAPRIKA, PARSLEY, THYME, 
ONION, BROWN SUGAR


Vegetarian & Vegan friendly.
All of our products are blended in an area containing nuts & seeds