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Rice, Paella in Cotton Bag 1KG, La Perla
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– Valencia Rice P.D.O (Protected Domination of Origin)
– Short Grain Rice absorbs 3 times its weight in liquid which is perfect to absorb the broth for paella
– This rice can also be a substitute for Arborio Rice to make Risotto
- Makes 4-6 servings
- Prep time: 30 minutes
- Cook time: 1 hour
1 tsp saffron threads, 2 tsp sweet smoked paprika, 6 cups broth, 2 medium diced onions, 8 tbsp extra virgin olive oil, 1 diced red bell pepper, 3 chicken thighs cut into 2 inch pieces, 1 lb Spanish chorizo; cut into 1 inch pieces, 2 peeled and chopped tomatoes, Salt and pepper, 4 diced garlic cloves, 2 cups La Perla Paella Rice, 1/4 lb fresh or frozen peas, 12 large peeled shrimp,
Add broth, paprika and saffron to a pot and heat, covered. In a separate 15-inch paella pan, add 2 tbsp olive oil and brown the chicken pieces and chorizo, about 5 minutes. Remove. Add the remaining olive oil and cook the onions over medium heat until translucent, about 5 minutes, then add the bell pepper and sauté. Add the tomatoes and garlic and simmer for another 5 minutes, until they have a sauce-like appearance. Salt and pepper to taste. Pour in the rice and stir until the rice is covered with the tomato
mixture. Add chicken and chorizo pieces and peas. Slowly add all the broth to the paella. Stir the rice mixture around until it is evenly distributed throughout the pan.
Important—do not stir after this point. Let simmer for about 10 minutes. Nestle the shrimp into the mixture one-by-one, evenly distributing throughout. Simmer for another 15 minutes,
or until all the broth has been absorbed and you hear the rice sizzle. Remove from heat, gently cover with a cloth and let sit for another 10 minutes. Garnish with lemon wedges.