The Spice Club Paella

• 1 liter chicken or vegetable stock
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 4 tablespoons The Spice Club Paella spice mix
• 400 g paella rice (or regular rice)
• Black pepper to taste
• 400 g raw shrimp, peeled and cut into 1 cm pieces

Step 1: Heat the stock

• Bring the chicken or vegetable stock to the boil in a saucepan and keep warm over low heat.

Step 2: Fry the onion and herbs

• Heat the olive oil in a large paella pan or deep skillet over medium heat.
• Add the chopped onion and cook until translucent, about 3-4 minutes.
• Add the 4 tablespoons of The Spice Club Paella spice mix and stir everything well. Let the spices cook for 1-2 minutes to release the flavors.

Step 3: Add the rice

• Add the rice to the pan and stir well so that the rice absorbs the oil and spices. Fry the rice for about 2 minutes.

Step 4: Add the stock

• Pour the hot stock over the rice little by little, while stirring continuously.
• Season with pepper and let the paella simmer gently. Stir occasionally and add more stock if the rice has absorbed the liquid.
• Cook the rice for about 20-25 minutes until the grains are tender but still have a slight bite.

Step 5: Add the shrimp

• Add the prawns to the paella during the last 5 minutes of cooking. Gently stir them into the rice so that they cook evenly. The prawns should be firm and pink when cooked.

Step 6: Serve

• Remove the pan from the heat and let the paella rest for 5 minutes.
• Garnish with some extra fresh herbs to taste and serve immediately.