IDPAEPANPOSHPosh Paella in a Pan

Paella is traditionally held to come from Valencia, which is where the speciality bomba rice thrives. And though Paella is a dish that every Spanish region will offer it’s own local spin on depending on the produce that it grows, farms or fishes there, there are the essential basics from specific regions that most Spaniards will insist on. The basics included here are produced by Valencian company Jose Maria Gomez Mira SA, who are highly respected for their century-old spice brand El Avion.

The best quality saffron is from Castilla La Mancha and is extracted from the Crocus Sativus flowers that have grown in abundance on the high plains around Toledo and Albecete for over 1000 years. Originally cultivated in Asia Minor, the flowers were brought over by the Arabs who prized saffron’s rare and delicate qualities as a dye, medicine and a spice.

The best crops of paprika (pimentón) are found in De La Vera in Northern Extremadura, where the soil, climate and precipitation are ideal for many varierties of the sweet bell peppers that have been cultivated since Christopher Columbus brought the first ones back from his second voyage to America. Peppers are harvested by hand in September and smoke-dried over slow-burning oakwood for about two weeks. The smoked peppers are then sent to a mill where the stalks and the unwanted part of the core is removed, and then ground by electronically operated stone wheels, with care taken not to overheat the powder and taint the pure flavour and colour.

Obviously these ingredients are put together for making Paellas, but the saffron and paprikas will be useful in many other dishes.

Smoked paprika is most famously used in chorizo and in specialities like Galician ’pulpo’, where it is sprinkled on octopus with extra virgin olive oil. In everyday cooking try with tomato-based sauces, soups and casseroles, and for a smoky twist sprinkle onto chicken before roasting or on cheese-on-toast before grilling.

Saffron should be used sparingly in soups especially if making in bulk as its pungency will increase after the first serving is made. It can also be used very effectively in cakes.

My bestseller of Christmas 2010 has been updated for 2011 to bring the most sought-after, high-quality dry ingredients together in a fabulous and affordable gift for lovers of home-cooked Paella with a sense of adventure. Each ‘Posh Paella in a Bag’ is presented in a bright and breezy sturdy little jute bag and contains the following:

El Avion Spanish Saffron 380mg

El Avion Paprika 75g (a choice of mild, smoked mild or smoked hot – please make a note in the ‘Special Instructions’ on this post if you have a preference)

El Avion Dried Ñora Peppers 20g

El Avion Natural Paella Seasoning 9g (for those days when just want to be a bit lazy!)

La Campana Bomba Rice 500g (the best rice for Paella – while it absorbs much more liquid and therefore flavour than most other varieties the grains separate easily and the centre of each kernal remain firm for a satisfying texture).

My Recipe ( which is also available online here)

All you need do is select which additional condiments are to be supplied in the bag:

1. Include miniature salad condiment set of Torres El Silencio Arbequina Extra Virgin Olive Oil 25ml and Cabernet Sauvignon Red Wine Vinegar 25ml and the cost of your gift is £21.99.

Or

2. Choose a longer-lasting tin of delicious Omed Extra Virgin Olive Oil 250ml, a very high quality dressing and dipping oil from Andalucia made with Arbequina olives, bringing the cost of your gift to £24.99.

Bag colours may vary according to stock held – if you have a preference please advise it in the ‘Special instructions’ on the right hand side and I will do my best to accomodate it. Product brands may be substituted according to availability.

Other small items may be included – simply add the product to your Shopping Cart separately and make a note in the ‘Special Instructions’ to include it inside the bag

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