Paella, three different ways
This squid ink paella or arroz negro (black rice) recipe can be made easily with Aneto Squid Ink Paella Base. It’s a shortcut that isn’t short on flavor. This rich, creamy dish is perfect for wow-ing party guests! Serve it the traditional way with little dollops of Matiz All i Oli for garnish.
Ingredients
2 tablespoons Spanish olive oil
salt and pepper to season
1/2 lb peeled & deveined shrimp
1.5 cups Matiz Valenciano Paella Rice or Matiz Bomba Rice
1 container Aneto Squid Ink Paella Base
1 pinch Rey de la Vera Smoked Pimentón (optional)
clams or other shellfish (optional)
Matiz All i Oli for serving
Instructions
Heat a paella pan with Spanish olive oil to medium-high heat. Season the shrimp with salt and pepper and put them into the pan, sauté until they change color. Set aside.
In the same pan, sauté the rice until lightly brown, then pour in the Aneto Squid Ink Base along with the pimentón. Bring to boil, then decrease heat and simmer for about 15 minutes. If using, arrange additional shellfish in the rice during the last 10 minutes or so.
Note: It is very important not to stir the rice while cooking, in order to avoid having the rice release too much starch. Once the liquid is absorbed, the rice will begin to crackle and toast on the bottom of the pan — this is the crusty rice layer forming called the socorrat. Once this happens, remove from heat and let stand for 5 minutes.Arrange the shrimp and any other seafood on top of the rice. Serve with dollops of garlicky Matiz All-i-Oli sauce.
Is this a paella you think you’d like to make? Use the buttons below to order this kit.
Paella is all about the rice. And the rice, well, that is all about the sofrito. What is the sofrito? The stuff that you cook in the pan before you add the rice. All those yummy veggies, spices and olive oil that lend their flavors to the rice as it cooks into deliciousness. So, no matter what paella you make, first start with a great sofrito. If you’d like to leave making a wonderful sofrito to the experts, then try Matiz Sofrito in this recipe. This recipe is courtesy of Hipcooks.
Ingredients
2 tablespoons Spanish olive oil
4 cloves garlic finely chopped
1 red bell pepper finely chopped
1 green bell pepper finely chopped
1 large tomato de-seeded and finely chopped
1 14-ounce can tomatoes, strained
1 small onion finely chopped
1 pound boneless, skinless chicken thighs cut into bite-sized pieces
3 teaspoons Rey de la Vera smoked pimentón (optional)
1 teaspoon cayenne pepper (may omit if using spicy pimentón)
2 teaspoons Matiz Sea Salt
1/2 pound spicy dry chorizo, casing removed and sliced
1/2 teaspoon Azafran Oro Saffron soaking in 2 cups hot water (optional)
2 1/2 cups Matiz Valenciano Paella Rice
2 cups Aneto Broth (chicken or Valencian Paella base) (if not using the saffron water, increase broth to 4 cups)
1/2 cup shelled edamame (optional)
1 lemon sliced into wedges
1/4 cup parsley chopped
Instructions
To make the sofrito:
In a sauté pan, heat the olive oil and add the finely chopped garlic, red and green bell peppers, the onion, the grated tomato and the drained tomatoes.
Cook the sofrito for 20-25 minutes until the veggies are soft and jammy and the pan is slightly dry. Remember, the longer you cook the sofrito the more flavorful it is going to be.
To make the paella:
In a large sauté pan, on medium heat, brown the chicken to give the chicken some color. When all sides have taken on a bit of color, remove from pan, saving the juices too, and set aside.
To the sofrito, add 1 teaspoon Spanish smoked paprika, 1/2 teaspoon cayenne and 1 teaspoon salt. Stir the spices into the sofrito and then add the 2 1/2 cups rice, the saffron water (or 2 cups broth), the brown chicken and the sliced chorizo. Stir to combine and then allow the rice time to absorb every bit of the saffron water (or broth). Remember not to stir: we don't want to force the starch from the rice, nor do we want to prevent the crispy, chewy bottom layer of rice from forming — the socarrat!
When the pan is nice and dry again, you will add more liquid. This time you will add chicken stock! Add just enough to cover the rice plus a little bit more – like a half an inch more. Stir gently to blend, then STOP stirring. At this point your whole house will small gorgeous.
Once the chicken broth has all been absorbed, taste your rice for doneness and flavor. You can add liquid little by little until the rice is perfect, stirring as little as possible. As well, add more salt and spices until you are happy with the flavor.
When the rice is done and the flavors are balanced to your liking, add the edamame which are unusual but delicious (peas are more traditional). Stir the paella just enough so all ingredients are combined. Check the socarrat before turning the heat off. If it isn't crusty enough for you, give your pan a one-minute blast of heat, being careful not to burn the rice. When you see a nice socarrat, take the paella off the heat, cover with a kitchen towel and let rest for about 10-15 minutes. The crust will continue to form as the pan sits. To finish, garnish with the lemon and chopped parsley.
Think you’d like to give this paella a go? Just use the buttons below to order our kit.
Every family in Spain has a slightly different way to make paella. It is a wonderfully versatile dish that allows you to substitute your favorite ingredients and to be creative with the final presentation. Use this recipe as a jumping off point in creating your own special dish. Just remember that the ritual of cooking paella is almost as important as sitting down and eating it. Both should be shared with close family and friends and a good bottle of wine (or two)!
This recipe should ideally be made over a gas or charcoal grill. If you don't have a grill, you can start the paella on the stovetop and then transfer it to the oven once the liquid is added. However, home cooks can easily modify this recipe for a small 14" paella pan by halving the amounts called for.
Ingredients
1/4 cup Spanish olive oil
1 jar Matiz sofrito
1-1/2 cups Matiz Valenciano Paella Rice
1 container Aneto Fish Broth
1 jar/can Artichoke Hearts
1 teaspoon Azafran Oro Saffron (optional)
3/4 pound firm white fish (Cod, Monkfish, or other)
1/2 lb raw shrimp, peeled & deveined
additional seafood such as clams, scallops, mussels, etc.
1 jar Matiz Piquillo or Piparra Peppers
2 lemons cut into wedges
Instructions
Heat the olive oil in the paella pan over medium-high heat. Add the white fish and lightly brown on all sides. Remove the fish and put aside. Pour in the rice and stir until the rice is thoroughly covered with the olive oil.
Add the sofrito and stir, until the mixture is brought back to a simmer. Once hot, add the broth and bring back to simmering, then add the artichoke hearts and optional saffron.
Move the rice mixture around gently until it is evenly distributed throughout the pan. It is important to NOT stir the rice after this point. This is what makes paella so distinct from other rice dishes, such as risotto.
After about 10 minutes place the seafood into the mixture one by one, evenly distributing the seafood throughout. Once the liquid starts to absorb, lay the piquillo or piparra peppers evenly around the pan, on top of the rice.
Once the water has been completely absorbed, approximately another 15 minutes, remove from heat, gently cover with foil and let sit for 10 minutes before serving.
Place the paella in the middle of the table and serve directly from the paella pan. Serve with wedges of lemon.
Does this paella sound pretty phenomenal? Use the buttons below to order our kit.