Organic spice mix paella

Organic spice blend for minute or traditional paella.

Our blend consists of organic paprika, organic onion strips, organic shallots and garlic, organic sage, organic Tanzanian pepper, organic turmeric, organic bay leaves and organic fennel. Nothing to do with Paellero et Cie-type mixes, which contain 25% salt, flour and E102 coloring.

The blend does not contain saffron (for cost reasons), but you can order it here.

History of paella :

Along with couscous, paella is one of Europe's favorite dishes, and for good reason. This dish from eastern Spain (Valencia) mixes round rice with vegetables and meat, all with spices including turmeric and saffron. Simple at first glance, but not so much in the end.

Paella valenciana (the one, the true, the only for purists) is made up of ten essential ingredients: rice (round), chicken and rabbit, large flat white beans and green beans, tomato, olive oil, salt, water and saffron. Rosemary, peppers, artichokes, garlic, duck or snails can also be added (again for purists). But then? goodbye to the superb mussels that open themselves in the pan, goodbye to the tender calamari and other bouquet-type shrimps, and total amnesia about the chorizo slices!... In the land of Valence, negative all the way, towards the beginning of the paragraph and its ten ingredients.

La paella valenciana has a lot to answer for, since paella as Europeans eat it isn't really made up of 10 ingredients, but rather twenty, and that suits us just fine! 😉 Paella as we know it appeared 2 centuries after its creation in the 60's during the boom in tourism in the Iberian Peninsula; this paella is actually more a mixture of an Arroz Marinero (seafood rice) and a paella valenciana (the real one, the one with 10 ingredients 😉

So what's it going to be? first paragraph or Paella Valenciana Arroz Marinero? I'll let you be the judge, but I like both very much. if you want to know more: http://wikipaella.org/

What counts in the end, of course, is to enjoy yourself, but above all to use the right rice, the special paella extra bomba (but be careful not to get it too wet, or you'll end up with a nice, sticky cake) and the right wide, shallow pan (paella in Spanish). Don't forget the lemon, a real delicacy, and of course the socarrat (that crust of rice at the bottom of the dish at the end of cooking).