Crumble a pinch of saffron in your hand and sprinkle it over the paella, seasoning with salt and pepper. Once it reaches a full boil, let it cook for eight minutes on high heat without stirring. Simmering Turn off the heat and let the paella rest uncovered for a while before serving. This allows the remaining liquid to be absorbed. Paellero Marinera is named after Paella a la Marinera, otherwise known as fisherman's paella. This style of paella is very popular in the Alicante region and includes shrimp, fish and shellfish.

I said I didn’t have any money with me because I was just out running and he said, no it’s free. In San Diego, nothing is free except the sunshine and this very generous portion of paella. To create an authentic paella, having the right equipment is key. The most important item is the paella pan – a wide, shallow pan designed to cook the rice evenly and achieve that crispy bottom layer called "socarrat." The chefs at Carmencita have honed this paella spice mix for more than 25 years, cooking literally hundreds of paellas until the balance of flavors was perfect. Paellero is 100% natural with no coloring agents. Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside. At the end of the day, it’s an assistant. I like to say it’s a bit like the orange-juicing machines where you put oranges in the top and get juice out of the bottom. That’s a robot too – people just don’t realise it – and so is a coffee-vending machine. No one looks at those and goes: ‘Crikey! It’s stealing jobs from people!’ No. It’s elevating human capacity.”I knew I had to recreate it so went home and started researching paella online. I came across a million different recipes and ways to make it and every one was different and one more confusing and complex than the next. I almost gave up. Meanwhile, the mixed paella recipe, or "paella mixta," combines both meat and seafood, reflecting the diverse culinary influences across the country. Keep reading to discover all the secrets to creating an unforgettable dish that will have your family wanting seconds. Or jump to the paella recipe card to get cooking now Ingredients When cooking paella rice, there are a few key steps to ensure you achieve the perfect texture and flavour. These steps include 8 minutes of boiling, 10 minutes of simmering, and 10 minutes of resting, with an optional socarrat stage to create a delicious crispy rice layer at the bottom. This recipe is incredibly easy to prepare when you know how. Once all the ingredients are partially cooked in the paella pan, the dish practically cooks itself, with no stirring required! Just let the heat work its magic, as the fragrant aroma fills your home and entices your senses. Preparation

Lillo, a 41-year-old industrial engineer who named his company after the robot from the 1986 film Short Circuit, says all the machine needs is a good recipe and the right ingredients. Turn the heat to low and add tomato puree, paprika, and the sliced garlic to the centre of the pan. Stir for a couple of minutes.

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It’s a multifunction robot: right now it cooks rice because it’s hooked up to a Mimcook, but you could hook it up to a fryer so it fries potatoes, or you could attach a grill so it can cook burgers, or an oven so it can cook pizza or croissants,” Enrique Lillo said. Carmencita started as a company in 1920 when Jesús Navarro Jover began offering La Mancha saffron for sale in a town near Alicante, in the heart of paella country. What began as a one man business has grown over the last century into one of the most reputable spice companies in all of Spain. To store leftover paella, allow it to cool completely before transferring it to an airtight container. Keep it in the refrigerator and consume it within 3-4 days.

I’m an avid runner, and on a warm Saturday afternoon I ran by a local artisan grocery store and there was a man, Luis, making paella on the sidewalk in a huge paella pan over an open fire. I stopped because the smell was amazing and he asked me if I wanted to try some.

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These classic seasonings are essential for enhancing recipes. A touch of salt and pepper ensures a well seasoned meal. Chorizo In the UK, supermarkets label suitable rice for paella as "paella rice." You might also come across the Spanish Bomba rice variety. Both are short-grain rice.