Sol Paella Rice

With Sol we offer you exceptional products of Spanish origin, ranging from traditional ingredients for authentic recipes to modern ingredients for avant-garde cuisines. Sol bring for you Spanish Paella rice. The key to a great paella lies in the rice. Paella (pai·ei·uh) is a classic Spanish rice dish made with rice. Sol Paella rice are medium- short grained rice mainly cultivated in the eastern regions of Spain, with a high starch content so that it sticks together somewhat, but can still be easily separated. Paella rice is most common type of rice in Spain. It is only the best selected grains that can offer the best paella and rice dishes. This type of grain has the characteristic of absorbing more than other types of rice, the flavors of the stock in which it is cooked, making it the ideal type of rice for cooking the perfect paella. These culinary excellences make it be considered as one of the best rice varieties in the world by expert chefs and for it to be called the “King of Rices” for perfect paella or risotto style dishes. It is known for its non-stick properties due to its high amylose content, it is a pearly white color and a uniform consistency. One important property of Paella rice is its ability to absorb two or three times its volume in water without bursting and the grains of rice tend to hold their structure well after cooking. Its main characteristic is its great capacity to absorb flavors and aromas and that when cooked it is always “al dente”, loose and whole.

How to Make Spanish Paella:

1. Sauté: Add olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.

2. Add white wine. Cook for 10 minutes.

3. Add chicken & rice. Add chopped parsley and cook for 1 minute.

4. Add broth. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.

5. Cook uncovered: Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still uncooked, add ¼ cup more water or broth and continue cooking).

6. Cover and let rest. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

7. Serve. Garnish with fresh parsley and lemon slices. Serve.