Spanish paella (pa-ā-yə) is the ultimate Spanish comfort food. Paella is brought to the table and served directly from the pan. The only other accompaniments needed are lemon wedges and a loaf of crusty bread — and a good bottle of red wine from Spain! The prep takes some time, but the cooking can easily be done while you are talking with your guests and sipping a glass of wine.
All you have to do is add your fresh ingredients from our enclosed market list and follow our step-by-step instructions, along with music suggestions and decorating tips, and you are on your way to an evening in Spain without the jet lag. The Valencian Paella Theme Dinner Experience provides you with a Made-in-Spain paella pan, all the basic recipes and organic spices, including fragrant saffron, and some additional organic ingredients.
The Valencian Paella Theme Dinner Box includes, for Paella: Made-in-Spain paella pan, EU Organic ‘Calasparra’ D.O. paella rice numbered and imported from the Spanish province of Murcia, Organic saffron, Mediterranean sea salt, Organic Malabar and Tellicherry black pepper, Organic sweet paprika, Preparation Instructions and Market List along with Cultural & Historical Information about Spain, wine and music suggestions, and decorating tips to enhance your culinary journey.
The Market List of Items for you to Purchase: For Paella: Dry white wine, olive oil, fresh mussels or clams, fresh (or frozen) green beans, boneless chicken thighs, shrimp (fresh or frozen), onion, garlic, red bell pepper, tomatoes (fresh or canned), fresh parsley, chicken broth, sausage or kielbasa, frozen peas, broad beans (like lima or edamame, canned or frozen), lemon.
The Valencian Paella Theme Dinner Box includes, for Flan: Organic cane sugar for caramelized sugar, organic cane sugar for flan custard organic cassia cinnamon stick.
The Market List of Items for you to Purchase: 6 2-4 oz. ramekins (may be prepared in one 9-inch pie dish), 2 cups whole milk (the extra fat in the milk will make a richer flan), 3 whole eggs plus 1 egg yolk.