Powerful yellow to orange glowing. Fine-spicy, sweetish-spicy, tart-resinous and lemony-fresh – STAY SPICED's ! Paella spice captivates with these refined nuances. Enjoy the original Paella Valenciana: with round grain rice, chicken, pork rib, rabbit, tomatoes, peppers, beans and artichokes. Or paella with seafood, fish, shrimp, mussels. Paella is the internationally popular Spanish rice dish of the Valencian Region, which is prepared in the pan. The name goes back to the Catalan or Latin name – "patella" for "pan".

In the international interpretation of this coveted specialty from Valencia, the meat is also often replaced by seafood, fish, shrimp or mussels. Or you can combine chicken wings with squid rings, mussels and shrimp tails. Vegetarians also get their full enjoyment with the paella! Try red and yellow peppers, zucchini, spring onions, mushrooms, peas and artichoke hearts. STAY SPICED's ! Paella spice also tastes wonderful with Mediterranean risotto, pasta, vegetables, couscous, fish sauces, tomato dishes and casseroles.

For the preparation we recommend the following steps:

• Briefly fry meat or fish or seafood in olive oil; then remove from the pan and keep warm.
• Sauté onions and peppers in the pan; Add vegetables (tomatoes, peas, beans, artichokes ...) and sauté for about 5 minutes.
• Season now with S! Paella composition.
• Add the rice and deglaze with broth.
• Cook openly over medium heat for 20 minutes until the liquid is absorbed.
• Spread meat or fish or seafood on the rice.
• Cover and leave to infuse for about 15 minutes over low heat.
• Garnish with chopped parsley and lemon slices as desired.

The original Paella Valenciana consists of rice, chicken, pork rib, rabbit and vegetables - especially grated tomatoes, red pepper pods cut into strips, green beans, sometimes also quartered artichoke hearts and garrafones, which are large, flat, white bean kernels.