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
