Chef Eric Paz Paella Mix

Recipes

Serves 5

Seafood Paella

Ingredients

  • 1 bag of Paella Mix
  • 1 pound of medium shrimps
  • 1 pound of calamari rings
  • 1/2 pound of bay scallops
  • 1 pound of fresh mussels
  • 1/4 cup of diced red bell peppers or pimentos
  • 1/2 cup of green peas
  • 2 1/2 cups water
  • 3 tbs of extra virgin olive oil
Seafood Paella

Cooking Instructions

Use a 12” skillet heated at medium temperature, add the olive oil, then the bay scallops and cook on each side for just 1 minute until golden brown. Take the scallops out and set aside. Add the shrimp and the calamari rings to the skillet and cook for 3 minutes or so, then add the Paella Mix and the water. Add the pimentos and the green peas and mix all the ingredients slowly. At the end, add the mussels one by one and the scallops. Cover the skillet and simmer at low temperature for 30 minutes. Turn off the heat and let stand covered for a few minutes.

This extraordinary recipe is for 5 people. You can always duplicate the recipe by adding another bag of Paella Mix and just double the rest of the ingredients in a larger skillet.

For memorable moments Paella Mix is always there, prepare it with different TAPAS and have a good AguaSanta Sangria.

Serves 10

Valencian Paella

Ingredients

  • 2 bags of Paella Rice (28 oz.)
  • 1 chicken breast, cut in cubes (1 lb.)
  • 2 pork chops, cut in cubes (1 lb.)
  • 1 pound shrimp, peeled & deveined
  • 1/4 cup diced pimentos
  • 1 cup green peas
  • 5 cups of chicken stock

Sofrito

  • 1/2 onion, 4 garlic cloves, 1/2 bell pepper
  • 3 tbs extra virgin olive oil
Valencian Paella

Cooking Instructions

Add oil & sofrito to the skillet, move a little bit, then add the chicken and the pork, sauté for a few minutes at medium-high heat. Add the shrimp and continue cooking for a few more minutes, then the Paella Rice, pimentos and the green peas. Add the stock at the end, move all the ingredients well. Bring to a boil, cover, lower the heat and cook for 30 minutes.

Serves 10. Enjoy with a good Tempranillo wine!

Serves 5

Chicken & Chorizo Paella

Ingredients

  • 2 bags of Paella Mix
  • 3 chicken breasts, cut into cubes
  • 1 bag of chorizo (1/2 pound), diced
  • 1/4 cup diced pimentos
  • 1 cup green peas
  • 5 cups of chicken stock
  • 4 teaspoons salt
  • 2 teaspoons paprika
Chicken & Chorizo Paella

Cooking Instructions

Add the oil and sofrito to the skillet. Then add the chicken and the chorizo; sauté for a few minutes at medium-high heat. Add Paella Mix, pimentos and the green peas. Add the stock at the end, stir a little bit. Bring to a boil, cover, lower the heat and cook for 25 minutes.

Serves 5. Enjoy with a good Sangría Agua Santa!

Serves 5

Vegetarian Paella

Ingredients

  • 1 bag of Paella Mix
  • 3 cups assorted mushrooms
  • 1 yellow zucchini
  • 1 green zucchini
  • 1/2 cup of olives
  • 1 pound of asparagus
  • 1/4 cup of diced red bell peppers or pimentos
  • 1/2 cup of green peas
  • 2 1/2 cups of water
  • 3 tbs of extra virgin olive oil
Vegetarian Paella

Cooking Instructions

Use a 12” skillet heated at medium temperature, add the olive oil, then add mushrooms and cook for 3 or 4 minutes, then add the zucchinis and the asparagus, pimentos, green peas and cook for 5 minutes or so, then add the Paella Mix and the water. Mix all the ingredients slowly. Cover the skillet and simmer at low temperature for 30 minutes. Turn off the heat and let stand covered for a few minutes.

This extraordinary recipe is for 5 people. You can always duplicate the recipe by adding another bag of Paella Mix and just double the rest of the ingredients in a larger skillet.

For memorable moments Paella Mix is always there, prepare it with different TAPAS and have a good Spanish Sangría!

Serves 5

Wild Mushroom Risotto

Ingredients

  • 1 bag of Risotto Mix
  • 3 cups assorted mushrooms, sliced
  • 1/2 onion, finely diced
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 5 cups warm chicken or vegetable stock
  • 1/2 cup grated parmesan
  • 2 tbs butter
  • 2 tbs extra virgin olive oil
  • Fresh thyme
Wild Mushroom Risotto

Cooking Instructions

Heat the olive oil in a large skillet at medium heat and sauté the onion and garlic for 2 minutes. Add the mushrooms and cook for 5 minutes until golden. Add the Risotto Mix and stir for 1 minute, then pour in the wine and let it absorb. Add the warm stock one ladle at a time, stirring often, for about 18–20 minutes until creamy. Turn off the heat, stir in the butter and parmesan, and finish with fresh thyme.

Enjoy with a glass of Pinot Grigio!

Serves 5

Shrimp & Lemon Risotto

Ingredients

  • 1 bag of Risotto Mix
  • 1 pound shrimp, peeled & deveined
  • 1 bunch asparagus, cut in pieces
  • 1 lemon (zest and juice)
  • 1/2 cup dry white wine
  • 5 cups warm seafood or chicken stock
  • 1/2 cup grated parmesan
  • 2 tbs butter
  • 2 tbs extra virgin olive oil
  • Fresh parsley
Shrimp & Lemon Risotto

Cooking Instructions

Sauté the shrimp in olive oil for 2 minutes per side, then set aside. In the same skillet add the Risotto Mix, stir for 1 minute and add the wine. Add the warm stock one ladle at a time, stirring often. After 12 minutes add the asparagus and keep cooking until creamy, about 8 more minutes. Stir in the butter, parmesan, lemon zest and juice, then return the shrimp and top with parsley.

Enjoy with a crisp Sauvignon Blanc!

Serves 5

Butternut Squash & Sage Risotto

Ingredients

  • 1 bag of Risotto Mix
  • 2 cups butternut squash, diced
  • 1/2 onion, finely diced
  • 8 fresh sage leaves
  • 1/2 cup dry white wine
  • 5 cups warm vegetable stock
  • 1/2 cup grated parmesan
  • 3 tbs butter
  • 2 tbs extra virgin olive oil
Butternut Squash & Sage Risotto

Cooking Instructions

Fry the sage leaves in 1 tbs of butter until crispy and set aside. Sauté the onion and squash in olive oil for 6 minutes. Add the Risotto Mix, stir for 1 minute and add the wine. Add the warm stock one ladle at a time, stirring often, for about 18–20 minutes until the squash is soft and the rice is creamy. Finish with the rest of the butter and the parmesan, and top with the crispy sage.

Perfect for fall dinners with family and friends!

Serves 5

Black Paella (Arroz Negro)

Ingredients

  • 1 bag of Paella Rice (14 oz.)
  • 1 pound calamari rings and tentacles
  • 2 packets squid ink (8 g)
  • 1/4 cup tomato sauce
  • 3 1/2 cups fish stock
  • 1 teaspoon salt
  • 3 tbs extra virgin olive oil
  • Aioli, to serve

Sofrito

  • 1/2 onion, 4 garlic cloves, 1/2 green bell pepper
Black Paella (Arroz Negro)

Cooking Instructions

Heat the olive oil in a paella pan, add the calamari and cook for 3 minutes. Add the sofrito and the tomato sauce and cook for 5 more minutes. Add the Paella Rice and stir well. Dissolve the squid ink in the hot fish stock, add it to the pan with the salt and mix. Bring to a boil, then lower the heat and cook uncovered for 18–20 minutes without stirring. Let rest for 5 minutes and serve with aioli.

Enjoy with a good Albariño wine!

Serves 10

Mixed Paella (Paella Mixta)

Ingredients

  • 2 bags of Paella Rice (28 oz.)
  • 4 chicken thighs, cut in pieces
  • 1 pound shrimp
  • 1 pound fresh mussels
  • 1 roasted red bell pepper, cut in strips
  • 1 cup green peas
  • 1 pinch of saffron
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 7 cups chicken stock
  • 4 tbs extra virgin olive oil
  • Lemon wedges

Sofrito

  • 1 onion, 6 garlic cloves, 1 tomato, grated
Mixed Paella (Paella Mixta)

Cooking Instructions

Brown the chicken in olive oil in a large paella pan, about 8 minutes. Add the sofrito and cook for 5 minutes, then the paprika and saffron. Add the Paella Rice and stir, pour in the stock with the salt and bring to a boil. Arrange the shrimp, mussels, peppers and peas on top. Lower the heat and cook for 20 minutes without stirring. Let rest covered for 5 minutes and serve with lemon wedges.

Enjoy with a good AguaSanta Sangria!

Serves 5

Lobster Paella

Ingredients

  • 1 bag of Paella Rice (14 oz.)
  • 2 lobsters (or 4 lobster tails), split in half
  • 1 cup green peas
  • 1/4 cup diced pimentos
  • 1 pinch of saffron
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 3 1/2 cups seafood stock
  • 3 tbs extra virgin olive oil
  • Lemon wedges

Sofrito

  • 1/2 onion, 4 garlic cloves, 1 tomato, grated
Lobster Paella

Cooking Instructions

Sear the lobster halves in olive oil for 2 minutes per side and set aside. In the same pan cook the sofrito for 5 minutes, add the paprika and saffron, then the Paella Rice. Pour in the stock with the salt, add the pimentos and peas and bring to a boil. Place the lobster on top, lower the heat and cook for 20 minutes without stirring. Let rest for 5 minutes and serve with lemon.

For a special celebration — enjoy with a Spanish Cava!