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Go Spice

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Seafood Paella

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seafood paella

Suggested Go Spice Blend: Turia

Originating  in Valencia, paella has become a popular dish throughout Spain and beyond. There are now many variations on the traditional recipe, which would include rabbit and chicken, and now seafood and vegetable paella are commonly found. It is important to use a paella rice and usually it would be cooked over many hours, but this quicker version is just as delicious.

Serves 3-4

3 tbsp olive oil
60g shallot, finely chopped
1 garlic clove, finely chopped
2 small green/red bell peppers, deseeded and sliced
100g vine-ripened tomato, halved
600g mix of raw squid, prawns, scallops
200g short-grain paella rice
4 tsp Go Spice Turia Spice Blend
750ml fresh fish stock
1 tsp salt

Place a 30-40cm paella pan over a medium heat and add 2 tbsp of olive oil and the shallots.  Fry for about 3 minutes, stirring regularly, then add the garlic and fry for another 2 minutes until the shallots are softening.

Add the remaining olive oil and the red and green pepper to the pan and fry for 5 minutes, until the peppers are softened.  Meanwhile, grate the halved tomatoes with the fleshy side to the grater so that the skin is left behind to be discarded. Add the tomatoes and squid to the pan and fry for 3-4 minutes, until the squid becomes white and opaque.

Add the prawns and scallops around the pan, add the rice and the Turia Spice Blend, and stir everything together. Add the stock and the salt to the pan and bring to the boil.  Stir the contents of the pan briefly to evenly distribute them around the pan.  Simmer vigorously for 6 minutes over a medium-high heat without stirring.  Reduce to a medium heat and leave to cook for 14 minutes more, without stirring.  The liquid will be absorbed and the rice pitted with small holes.  Turn off the heat, cover with a clean tea towel and leave for 5 minutes before serving.

Vegetable Paella

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vegetable paella

Suggested Go Spice Blend: Turia

Originating  in Valencia, paella has become a popular dish throughout Spain and beyond. There are now many variations on the traditional recipe, which would include rabbit and chicken, and now seafood and vegetable paella are commonly found. It is important to use a paella rice and usually it would be cooked over many hours, but this quicker version is just as delicious.

Serves 4

3 tbsp olive oil
60g shallot, finely chopped
1 garlic clove, finely chopped
2 small red/green bell peppers, deseeded and sliced
100g vine-ripened tomato, halved
50g frozen peas
400g (240g drained) tin butter beans, drained
400g (240g drained) tin artichoke hearts, each cut into 4 pieces
20 black olives
200g short-grain paella rice
4 tsp Go Spice Turia Spice Blend
1 litre fresh vegetable stock
1 tsp salt

Place a 30-40cm paella pan over a medium heat and add 2 tsp of olive oil and the shallots. Fry for about 3 minutes, stirring regularly, then add the garlic and fry for another 2 minutes, until the shallots are softening.

Add the remaining olive oil and the red and green pepper to the pan and fry for 5 minutes, until the peppers are softened.  Meanwhile, grate the halved tomatoes with the fleshy side to the grater so that the skin is left behind to be discarded. Add the tomatoes and peas to the pan and fry for 3-4 minutes.

Add the beans, artichokes, olives, the rice and the Turia Spice Blend, and gently stir everything together. Add the stock and the salt to the pan and bring to the boil.  Stir the contents of the pan briefly to evenly distribute them around the pan.  Simmer vigorously for 6 minutes over a medium-high heat without stirring.  Reduce to a medium heat and leave to cook for 14 minutes more, without stirring, until the rice has absorbed the liquid.  Turn off the heat, cover with a clean tea towel and leave for 5 minutes before serving.

See Seafood Paella and Chicken Paella

Chicken Paella

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chicken paella

Suggested Go Spice Blend: Turia

Originating  in Valencia, paella has become a popular dish throughout Spain and beyond. There are now many variations on the traditional recipe, which would include rabbit and chicken, and now seafood and vegetable paella are commonly found. It is important to use a paella rice and usually it would be cooked over many hours, but this quicker version is just as delicious.

Serves 3-4

3 tbsp olive oil
600g large boneless chicken thighs, each cut into 3
60g shallot, finely chopped
1 large red bell pepper, deseeded and sliced
1 garlic clove, finely chopped
100g vine-ripened tomatoes, halved
4 tsp Go Spice Turia Spice Blend
100g frozen peas
400g (240g drained) tin butter beans, drained
750 ml fresh chicken stock
1 tsp salt
200g short-grain paella rice

Place a 30-40cm paella pan over a medium heat and add 2 tbsp olive oil and the chicken pieces. Leave them to brown slowly, turning occasionally, for about 12-15 minutes, until cooked through. Remove the chicken from the pan and set aside.

Add 1 tbsp olive oil to the pan, along with the shallot and red pepper. Fry for about 3 minutes, add the garlic and fry for another 2 minutes, until the shallot is soft.  Meanwhile, grate the halved tomatoes with the fleshy side to the grater so that the skin is left behind to be discarded. Add the tomatoes to the pan and fry for 4 minutes.  Add the Turia Spice Blend and stir fry for about 30 seconds.  Add the peas and butter beans and stir in.

Add the stock and 1 tsp salt to the pan and bring to the boil.  Sprinkle in the rice and lightly stir the ingredients together. Scatter the chicken pieces evenly around the pan, pressing them into the rice. Simmer vigorously for 6 minutes over a medium-high heat without stirring.  Reduce to a medium heat and leave to cook for 14 minutes more, without stirring, until the rice has absorbed the liquid. Turn off the heat, cover with a clean tea towel and leave for 5 minutes before serving.