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1Kg D.O. Bomba Paella Rice - Arroz Santo Tomas

£9.9£99Clearance
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Here’s a stunning one pan dinner that’s made for celebrations: paella! This traditional Spanish rice dish has thousands of variations. but it’s always rice with an explosion of colorful toppings. This one is our best classic paella recipe, based on our travels through Spain! We’ve perfected the skills so you can try it at home. It stars saffron-scented rice, mixed colorful vegetables and shrimp, and it’s full of traditional flavor. Here’s everything you need to know to make paella at home! What paella types are there? Consider using carnaroli rice for your risotto if you want a creamier texture and a more resistant grain that holds its shape well during cooking.

This is my best paella recipe that is as close to authentic paella as I have been able to make seeing as how I'm not from Spain or own a special pan. But the flavors, textures, and method are pretty much just what I remember from my visits to the country. I hope you try it and love this dish as much as we do! What is Paella? Paella pan or large skillet: A traditional paella pan is a wide, shallow pan that promotes even cooking, but a large skillet will work in a pinch.

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Paella is and will always be one of those dishes that must be authentic, and with little room for improvisation. However, the challenge may be that some of the paella ingredients are very difficult to find here in the states, such as the rice and the spices. Seafood Extravaganza: Substitute various seafood like clams, scallops, or even a white fish like cod to make it truly ocean-inspired. The type of rice you use for paella is crucial to achieving the perfect texture and flavor. The traditional rice used in paella is a short-grain variety known as Bomba rice. Bomba rice is a high-quality rice that absorbs the flavors of the other ingredients and retains its texture when cooked in the broth.

For our best paella recipe, we used the common elements in the paella recipes we’ve had in different regions in Spain. Here’s what’s featured in this paella: Arroz Calasparra is a bowl of rice that comes from Valencia, Spain. This rice is bushy, meaning it has a lot of bran and germ. It has a unique yellowish color and nutty flavor, making it ideal for paella sauces. If you do decide to use a long grain or any other type of grain just keep in mind that the consistency will not be the same as your typical paella.Don’t stir the pot. Although stirring your food when cooking is very tempting you will need to put your temptation aside for this dish, stirring is a big no when making paella. By stirring your rice while cooking you will prevent that bottom crust from forming which is actually one of the best parts of paella. Whether I’m making a stir-fry, a salad, or even a paella, Camargue red rice always elevates the dish to another level. Its deep red color adds a pop of vibrancy to the plate, making it visually appealing as well. But it is also important that you are properly cooking the paella, otherwise your search for the right rice substitute would have been done in vain. Paella rice– as discussed above. Buy anything labelled as Bomba, Valencia, de Valencia or Calasparra – or simply “paella rice”!

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