Paella Seafood Box - Serves 4-6
- 250g of raw peeled Argentine red prawns, a kilo of large Spanish mussels, a kilo of clams, 700g of baby squid and 500g of our own fish stock
- Fry the squid, add 400g of paella rice and the stock, don't stir; prawns, mussels and clams go on top for the last 10 minutes
- Fills a 40cm pan: four to six people
In the box: only the items listed above. Anything else in the photo is a serving suggestion, so paella rice, vegetables, saffron and the pan are not included.
Valencians will tell you seafood paella isn't real paella, and then cook it every Sunday. The secret is the stock, which is why we've included a pouch of our own rather than leaving you to a cube.
Argentine red prawns are the ones that stay sweet and turn a deep coral when cooked; they cost a little more than tiger prawns because they come from very deep, very cold water. (The crust on the bottom of the pan is called socarrat. Fight for it.)
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Product Details
- 250g of raw peeled Argentine red prawns, a kilo of large Spanish mussels, a kilo of clams, 700g of baby squid and 500g of our own fish stock
- Fry the squid, add 400g of paella rice and the stock, don't stir; prawns, mussels and clams go...
- 250g of raw peeled Argentine red prawns, a kilo of large Spanish mussels, a kilo of clams, 700g of baby squid and 500g of our own fish stock
- Fry the squid, add 400g of paella rice and the stock, don't stir; prawns, mussels and clams go on top for the last 10 minutes
- Fills a 40cm pan: four to six people
In the box: only the items listed above. Anything else in the photo is a serving suggestion, so paella rice, vegetables, saffron and the pan are not included.
Valencians will tell you seafood paella isn't real paella, and then cook it every Sunday. The secret is the stock, which is why we've included a pouch of our own rather than leaving you to a cube.
Argentine red prawns are the ones that stay sweet and turn a deep coral when cooked; they cost a little more than tiger prawns because they come from very deep, very cold water. (The crust on the bottom of the pan is called socarrat. Fight for it.)
