This is a sponsored post written by me on behalf of Donkey & Goat Winery.* All opinions are my own.
Ingredients serves 8
+ friends brought some back from Spain for me, so I use it. You can also order it on Amazon. But, in a pinch, you can add a blend of paprika, pepper, and clove to the pot. These packets also include a food coloring that makes regular paella a rich golden color.
Peel and dice the onions. Deseed and dice the bell pepper. I love my son's solution for his eyes while chopping onions: his snorkeling mask. No tears!
Sprinkle the seasoning packet into the pot and add the saffron to the side so it's not where the heat is most concentrated.
Tip in the rice. Nestle the shrimp and clams in the rice. Pour in the stock. At this point, do not stir. Gently shake the pan to distribute the rice and seafood evenly. But do not stir. Ever. As my friend who taught me how to make paella instructed me: "This is not risotto."
Bring the pan to a boil, then turn down to a simmer. Watch the pan and keep turning it so that the rice cooks evenly. As it cooks, the stock will be fully absorbed.
When you no longer see any bubbles, remove the pan from the heat. Tent it with foil and let it steam for 10 minutes.
Read my thoughts about this wine in the gratin post. It's amazing and I can't wait to get my hands on another bottle soon.
You may find Donkey & Goat...