Spanish Paella – flavours of the world-30g

$4.75

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30G

A dish encompassing the Spanish way of life, Paella is a flavourful rice-based dish of seafood, meat, punchy spices, and fresh lemon all made to be shared. Combining, saffron, sweet and smoky paprikas, clove, garlic, and sundried tomato, this blend forms the basis of so many renowned Spanish dishes and is indicative of what life in Spain is all about– bold, bright flavour.
Each packet has a recipe on the back of the packet or you can scan the Qr code and choose one of our other favourites!

servings 8
packet wt 30g

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Flavour Notes:

A dish encompassing the Spanish way of life, Paella is a flavourful rice-based dish of seafood, meat, punchy spices, and fresh lemon all made to be shared. Combining, saffron, sweet and smoky paprikas, clove, garlic and sundried tomato, this blend forms the basis of so many renowned Spanish dishes and is indicative of what life in Spain is all about– bold, bright flavour.

Culinary Notes:

A stroll through the streets of any town in Spain is perfumed by the wafting aromas of garlic, saffron, and paprika. These three essential ingredients form the basis of so many favourite Spanish dishes and point to what this cuisine is all about – bold, bright flavour and rich, vibrant colour. The first recorded Spanish recipes date back to the fourteenth century when food was greatly influenced by the Moors, Arabs, Sephardic Jews, French and Italians. As a gateway between Africa, Europe, the Atlantic Ocean and the Mediterranean Sea, Spain has been fought over throughout history, but each cultural influence has had an inspiration in Spanish cuisine. Developed in the Valencia region on Spain’s east coast by field workers in the 15th century, Paella has stood the tests of time and evolved, with many incarnations from duck, chicken, chickpeas to vegetarian, but of course, the most popular version includes the wonderful fruits of the Mediterranean Sea.

Health Benefits:

Our Spanish Paella blend is packed with Paprika for antioxidants, Turmeric for anti-inflammation and Clove for antioxidants.

Ingredients:

paprika smokey, paprika sweet, sea salt (6g), sun-dried tomato, garlic, turmeric, pepper, cloves, saffron. Allergen advice:
Packed in a facility that processes tree nuts and sesame seeds.

How To Use:

– Use 1/2 packet to 500g protein
– Use this blend to make an authentic Paella at home or just to add a taste of Spain to any dishes from grilled meat or fish, roast chicken or veggies, or sprinkled atop fresh dips or salads before serving

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.