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Thank you for purchasing an Arros QD paella kit.

Below you’ll see a list of our paella recipes, as well as the recipe to make the perfect homemade traditional aioli to complement your paella. Please make sure to read the paella pan upkeeping recommendation below to ensure your paella pan is of top-notch quality every time! 

 

About our paella pans: The paella pans that we send our guests are of the highest quality, designed to withstand the heavy daily use in a restaurant. Before the first use, make sure to wash the paella pan in hot soapy water, rinse, and thoroughly dry them with a soft cloth to keep it protected and avoid oxidation. These are not enamel protected, so blackening is normal, and they will need a touch of oil to protect them from rust after each use. After every wash, the oxidation process will happen unless oil is used to protect them. Always wash the pan by hand!

 

Tomato sofrito

Ingredients:

600g Grated tomato

30g Finely chopped garlic

100g Finely chopped onion

180ml Extra virgin olive oil

3g Smoked paprika

Pinch of saffron

Method:

  • Turn the heat on to medium and add the oil. Once the oil is hot, add the onions and garlic and cook until they become translucent.

  • Make some space in the pan, add the smoked paprika and toast it for a few seconds. Blend well into the mix.

  • Repeat the same process with the saffron. Let it cook for 1 minute and stir where necessary.

  • Add the grated tomato, mix well, and cook until the tomato water evaporates and the mix has a consistency of a thick paste.

  • Sieve the sofrito and keep the oil in a separate container.

Traditional aioli

Ingredients:

600ml Vegetable oil

35g Raw garlic paste

20ml Water

330ml Olive oil

Pinch of salt

Method:

Place all the ingredients except the olive oil into a blender and mix at the highest speed for a minute. Add the oil slowly until the mix has the same consistency as mayonnaise. Store it in a piping bag in the fridge.

PAELLAS

Paella Valenciana

Ingredients:

240g Bomba rice

1200ml Veal and herbs stock

50g Tomato sofrito

30ml Sofrito oil

100g Chicken wings

100g Rabbit

50g Runner beans

60g Butter beans (Garrofó)

60g Artichoke

Method:

  • Follow the instructions on the stock reduction tin, separate the amount needed for this recipe, and store the rest in the fridge or freezer. Simmer the stock in a saucepan before starting to cook.
  • Place the paella pan over high heat. Heat the sofrito oil in the paella pan, then add the meat and stir-fry.
  • When the meat is golden-brown, add the rice and vegetables and fry them lightly over low heat for 1 minute. Add the tomato sofrito and fry it lightly for another 45 seconds.
  • Pour in the stock, bring to boil and cook over high heat for 6 minutes. Season according to your taste. Lower the temperature and cook for another 7 minutes.
  • Before serving, the last step is to make the socarrat – the crispy layer of rice that meets the pan. Bring the temperature up to the highest heat and cook for approximately 3 minutes. Check if the rice has soaked up all the stock and leave the paella to rest for a few minutes.

Mediterranean rice

Ingredients:

240 g Bomba rice

1200ml Seafood stock

50g Tomato sofrito

30ml Sofrito oil

95g Diced cuttlefish

6 x Mediterranean red prawns

6 x Sea bream pieces

Method:

  • Follow the instructions on the stock reduction tin, separate the amount needed for this recipe, and store the rest in the fridge or freezer. Simmer the stock in a saucepan before starting to cook.
  • Place the paella pan over high heat. Heat the sofrito oil in the paella pan, then add the cuttlefish and stir-fry for 2 minutes.
  • Add the rice and fry it lightly over low heat for 1 minute until the grain becomes translucent. Add the tomato sofrito, mix with the rice and fry for 45 seconds.
  • Pour in the stock, bring to boil and cook over high heat for 6 minutes. Season according to your taste. Lower the heat and cook for another 7 minutes.
  • Add Mediterranean prawns on top of the rice and cook for another 2 min. Before serving, the last step is to make the socarrat – the crispy layer of rice that meets the pan.
  • Bring the temperature up to the highest heat and cook for approximately 3 minutes. Check if the rice has soaked up all the stock and let the paella rest for a couple of minutes.

 

Iberian Presa rice

Ingredients: 

200g Bomba rice

500ml Game stock, 500 ml Poultry stock

40g Tomato sofrito

25g Sofrito oil

150g Grilled prime Iberian presa

60g Vegetable “couscous”: broccoli, cauliflower, asparagus and courgettes

Method: 

  • Follow the instructions on the stock reduction tin, separate the amount needed for this recipe, and store the rest in the fridge or freezer. Simmer the stock in a saucepan before starting to cook.
  • Place the paella pan over high heat. Heat the sofrito oil in the paella pan, then add the rice and fry it lightly over low heat for 1 minute, until the grain becomes translucent. Add the tomato sofrito, mix with the rice and fry for 45 seconds.
  • Pour in the stock, bring to boil and cook over high heat for 6 minutes. Season according to your taste. Lower the temperature and cook for another 7 minutes.
  • Prepare the vegetables while the rice is cooking. Take a sharp knife and cut the broccoli and cauliflower into small pieces, around 6mm thick. Finely dice the courgettes and asparagus. Mix the vegetables and set them aside.
  • Season the Iberian presa with Maldon salt and olive oil. Sear it on a pan for 2 minutes on each side (medium-rare). Let it rest for two minutes and slice it into approximately 1cm thick pieces. By this time, the paella would already be cooking for around 15 minutes; add vegetables on top of the rice and let it cook for another 2 minutes.
  • Before serving, the last step is to make the socarrat – the crispy layer of rice that meets the pan. Bring the temperature up to the highest heat and cook for approximately 3 minutes.
  • Add Iberian presa on top. Check if the rice has soaked up all the stock and leave the paella to rest for a few minutes.

 

Vegetable rice

Ingredients:

 240g Bomba rice

1200ml Vegetable stock

50g Sofrito tomato

50ml Sofrito oil

60g Vegetable “couscous”: broccoli, cauliflower, asparagus and courgettes

30g Grilled red peppers

30g Grilled aubergine

25g Green beans

1 Artichoke 

Method: 

  • Follow the instructions on the stock reduction tin, separate the amount needed for this recipe, and store the rest in the fridge or freezer. Simmer the stock in a saucepan before starting to cook.
  • Place the paella pan over high heat. Heat the sofrito oil in the paella pan, then add the vegetables and stir-fry. Add the rice, fry for 2 minutes, add the tomato sofrito and fry it lightly for 45 seconds.
  • Pour in the stock, bring to boil and cook over high heat for 6 minutes. Season according to your taste. Lower the temperature and cook for another 7 minutes.
  • Before serving, the last step is to make the socarrat – the crispy layer of rice that meets the pan. Bring the temperature up to the highest heat and cook for approximately 3 minutes. Check if the rice has soaked up all the stock and leave the paella to rest for a few minutes.

 

Arros QD