Certified Organic Ingredients: Sweet Paprika, Tomato powder, Smoked Paprika, Rosemary, Thyme, Lemon peel, Cayenne Pepper, Bay leaf, Saffron.

Dietary Information:

• Certified Organic by ACO license number 13230
• Gluten Free - endorsed by Coeliac Australia
• Vegan
• Gently Roasted & ground spices
• No Onion or Garlic
• Nut Free
• No Corn, Flour or Soy
• No Added Salt or Sweetener
• No Processing Aids or Anti Caking agents
• No Added Flavours or Preservatives

Country of Origin: Made with imported ingredients; Roasted, Stoneground & Packed in Sydney, Australia.

From seafood feasts to vibrant vegetable paellas, this blend brings rich colour, fragrant saffron and balanced Spanish flavour to the table.

1. Classic Seafood Paella

Ingredients (Serves 4)
Rice & Stock

• 2 cups (400 g) Bomba or Calasparra rice
• 1.5 tbsp Spice Zen Spanish Paella Blend with Saffron
• 4 cups hot seafood stock

Seafood

• 500 g mixed seafood (prawns, calamari rings, mussels)

Sofrito Base

• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 red capsicum, sliced
• 1 tbsp tomato paste
• ½ cup passata or 1 tomato, grated
• ½–1 tsp fine sea salt, to taste
• 2 tbsp olive oil or Spice Zen Sunflower oil
• ½ cup peas

Finishing

• 1 tbsp lemon juice
• Lemon wedges, to serve
• Optional: chopped parsley

Method

1. Heat the oil in a wide paella pan and cook
   onion and garlic for 5–6 minutes until softened and lightly golden. Add capsicum and cook for 4–5 minutes until lightly caramalised.
2. Stir in the Spice Blend and warm for 20-30 seconds until aromatic.
3. Add tomato paste, passata and salt. Cook for 3–4 minutes until deeper in colour, thicker and glossy. Your sofrito is complete.
4. Add rice and stir for 1 minute to evenly coat the grains.
5. Pour in the hot stock and gently shake the pan to distribute the rice evenly. From this point, avoid stirring.
6. Simmer for about 12 minutes, then arrange the seafood over the rice.
7. Continue cooking for 6–8 minutes, or until the rice is tender and the seafood is just cooked. Add small splashes of hot stock around the edges only if needed.
8. Increase the heat for the final 1–2 minutes to create a light golden crust (socarrat) underneath.
9. Remove from the heat, drizzle with lemon juice.
   Rest for 5 minutes and serve with lemon wedges and parsley.

2. Spanish Garden Vegetable Paella

Ingredients (Serves 4)

Rice & Stock

• 2 cups (400 g) Bomba or Calasparra rice
• 1.5 tbsp Spice Zen Spanish Paella Blend with Saffron
• 4 cups hot vegetable stock
• 2 tablespoons olive oil

Vegetables

• 1 medum onion, finely chopped
• 2 garlic cloves, minced
• 1 red capsicum, sliced
• 1 yellow capsicum, sliced
• 1 zucchini, diced
• 1 cup green beans, halved
• 1 small eggplant, diced

Tomato Base

• 1 tbsp tomato paste
• ½ cup passata or 1 grated tomato
• ½–1 tsp fine sea salt, to taste

Finishing

• 1 tbsp lemon juice
• Lemon wedges, to serve

Optional: chopped parsley, charred lemon halves

Method

Build the sofrito

1. Heat the oil in a wide paella pan over medium heat.
   Cook onion and garlic for 5–6 minutes until softened and lightly golden. Add capsicum, green beans, zucchini and eggplant and cook for 6–8 minutes until lightly caramelised.
2. Stir in the spice blend and warm for 20-30 seconds until fragrant.
3. Add tomato paste, passata and salt. Cook for 3–4 minutes, until deeper in colour, thicker and slightly glossy. Your sofrito is complete.
4. Add the rice and stir for about 1 minute to coat the grains.
5. Pour in the hot stock and gently shake to distribute evenly. Avoid stirring from this point.
6. Simmer over medium heat for 15–18 minutes. Add a small splash of hot stock around the edges only if needed.
7. Increase the heat briefly to develop a light socarrat.
8. Remove from heat. Drizzle with lemon juice, rest for 5 minutes and serve with lemon wedges.

3. Chicken and Vegetable Paella

Ingredients (Serves 4)

Rice & Stock

• 2 cups (400 g) Bomba or Calasparra rice
• 1.5 tbsp Spice Zen Spanish Paella Blend with Saffron
• 4 cups hot chicken stock
• 2 tbsp olive oil

Chicken & Vegetables

• 400 g chicken thigh, diced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red capsicum, sliced
• 1 cup peas

Tomato Base

• 1 tbsp tomato paste
• ½ cup passata or 1 grated tomato
• ½–1 tsp fine sea salt, to taste

Finishing

• 1 tbsp lemon juice
• Lemon wedges, to serve
• Optional: chopped parsley

Method

1. Brown the chicken: Heat olive oil in a wide paella pan over medium heat.
   Add chicken and cook for 5–6 minutes until lightly browned. Remove and set aside.
2. Build the sofrito: In the same pan, cook onion and garlic for 5–6 minutes until softened and golden.
   Add red capsicum and cook for 5 minutes until lightly caramelised.
3. Stir in the spice blend and warm briefly for 20-30 seconds until aromatic.
4. Add tomato paste, passata and salt. Cook for 3–4 minutes until deeper in colour, thicker and glossy.
   Your sofrito is complete.
5. Add the rice and stir for 1 minute to coat the grains.
6. Pour in the hot stock and gently shake the pan to distribute evenly. Return browned chicken and add peas to the pan. Avoid stirring from this point.
7. Simmer over medium heat for 18–20 minutes, or until the rice is tender, chicken cooked through and stock is absorbed.
8. Increase the heat for the final 1–2 minutes to develop a light socarrat.
9. Remove from heat. Drizzle with lemon juice.
   Rest for 5 minutes and serve with lemon wedges and parsley.
   

Pair It With Spice Zen Cold-Pressed Oils

• Cold-Pressed Sunflower Oil: A clean cooking oil for building the vegetable, seafood or chicken base before adding the rice.

Pair It With Spice Zen Teas

• Jasmine Green Tea: Light and fragrant alongside seafood or vegetable paella.
• Peppermint Tea: A refreshing finish after a generous Spanish-style meal.