When I first moved out into my first apartment I’m not quite sure what I expected but I had grandiose idea of my friends hanging out all the time and us having dinner parties. I don’t know why I thought that but I did. I really don’t know what I thought that because I was a teacher and made hardly any money. One day a catalog came to the house and there were all these people gathered around the table all enjoying Paella. Oh, I thought, I need a paella pan, and then all my friends will gather around like that. But alas my friends were not adventurous and fast food was pretty much all they ate. So the pan sat. I dragged it through every move and finally when moving from AZ to WA state I decided since I had never actually made paella it was time for the pan to be donated away.
Fast forward to a couple weeks ago when Culinary Collective asked me if I wanted to make paella in honor of National Paella Day, which is March 27th FYI. I really, really did since I never got to. I pointed out to them that I no longer had my paella pan then and they said no problem we will send you one. They sent me a Vaella Paella Pan which was smaller (aka more manageable) that the one I bought when I was 22). So they did, along with some ingredients to make simple and delicious paella.
They sent me Matiz Paella Rice which is the traditional short grain rice from the Valencia region in Spain (aka where paella originated) and absorbs large amounts of liquid and therefore all the flavor of the liquid sinks in.
I received a container of Aneto Natural Paella Base (I had used Aneto’s chicken stock before and really liked it). It’s an all-natural broth made from fresh whole vegetables, meats and saffron that have been slow-cooked for hours, producing a rich and flavorful base for paellas and stews.
And lastly they sent me a jar of Matiz Organic Piquillo Peppers. They are grown and roasted in Spain where the piquillo peppers originated (though they are now grown around the world). They are D.O.P, ensuring the highest quality and most intense flavor. They are fire roasted and peeled by hand.
There are so many combos of paella it’s impossible to put a number on it. Most of the ones I have had have chicken, sausage, and seafood of some kind and that is what I used in mine. You can use whatever proteins you would like. The base makes this paella SOOO easy to make. 20 minutes later and you have dinner for friends. Throw out some Marcona almonds and Spanish olives and you are good to go!
If you are saying hey I want to make this where do I get a paella kit, you can go here to get one here. I am also giving one away. See below:
To win the kit you need to comment and tell me you like to serve at gatherings in the comment section. You also need to like Matiz AND Aneto on Facebook. Winner will be picked at random (using a random number generator) on Thursday March 31st at 5pm PST.
Peabody’s Paella
3 chicken thighs (skin left on)
25 large shrimp, raw
1 kielbasa sausage, sliced in rounds
1 medium onion, finely diced
250 grams short grain paella rice (I used Matiz)
1 box Aneto Valencian Paella Base
6 jarred piquillo peppers (I used Matiz Navarro Piquillo Peppers)
Olive oil for frying
In the Paella pan add about two TBSP olive oil and add the onions and chicken thighs.
Brown the chicken thighs and cook until the onions are translucent.
Add the shrimp and cook until just opaque.
Add the kielbasa sausage rounds and cook for about a minute.
Add the rice to the pan.
Smooth all the ingredients with a spatula to make flat.
Add the cooking base and turn to high heat for 10 minutes.
Then simmer on low heat for an additional 10 minutes.
Remove from heat and let sit for several minutes.
Serve and enjoy.
Jen says
I’ve never had paella but it looks very good. I feel like they invented this dish by trying to use up leftovers.
Amber Harding says
Partying with paella can never go wrong!
Cakespy says
Wow, this doesn’t seem as forbidding as recipes I’ve come across in the past – love it! I love the chicken and sausage combo, too. So yum. <3
Stephanie K says
Love paella, but have never made it! My go to for gatherings is tacos – everyone can customize and its really no-fuss. If its summer, hot dogs and hamburgers on the grill usually win 🙂
Ginny says
Liked everything. We tend to do coworker dinners at my house and tend to go with assorted mexican dishes.
Jenna says
this is gorgeous, Peabody!
Michelle says
At gatherings, I am almost always asked to bring my homemade macaroni and cheese. Which surprises me because it is never exactly the same since I use different cheese combinations every time. It always rocks, though! I have never made paella, but I sure do love eating it!
Denise Gilmour says
I like to serve carnitas with all kinds of sides and toppings so everyone can make they’re own combinations! Always wanted to make paella but was always intimidated…
KB Lewis says
I love rice and seafood. I typically serve the Garden fresh veggies I acquire from the community garden. As for much else, well it’s always homemade from scratch, whether that be the bread (I am the bread maker here, not a machine), or dessert, or whatever it may be,including pesto, typically all made by me. I’ve long wanted to try and make paella. I know I’d love it, and North Carolina has fabulous fresh seafood.
Jeri says
We like paella so much we had it for Christmas dinner. We just used regular grocery store ingredients, not your authentic ones, but it was still great.
kamaile says
that looks yummy! I love one pot dinners. my go to food for gatherings is kalua pork, mac salad & rice. mmmm
Karen says
This looks awesome. I usually like to go for Italian as it is also kid friendly.
Carole Resnick says
Will save until November. It will be cold then and time for a Paella. Will make a wonderful dinnar as my friends watch election rerturns.
Teresa says
This looks easy enough to be a paella that I would try to make. I loooooove paella but haven’t ever tried it.
Katie Rose says
For potluck style gatherings, I tend to be designated dessert-er. (Ex. I made three triple layer cakes for my little brother’s going away party this past weekend as he left for boot camp. The Cappuccino Chiffon was the biggest hit.)
But for gathering’s I’m hosting I almost never make the same thing twice. And (much to my dear MIL’s amazement) I’ll often use my dinner guests as guinea pigs. If there are kids coming (lots of littles at my current stage of life) I try to have pasta be included somewhere in the meal, even if it isn’t the base. And then I hold a bit aside, plain, just in case.
What I think I’ve made most often for a group is Penne w/Vodka Sauce and grilled chicken. Delicious!
Carrie Martin says
Love good eats. My boyfriend is my family. It’s my gathering.
Cheryl says
I like to serve antipasto, bread, fruit and cheese at gatherings. I Like Matiz España and Aneto Natural on Facebook {Cheryl Free}.
MarthaT says
I like to get my guests involved in the cooking…some favorites are Salt Crusted Whole Fish (they help coat the fish); Individual Pizzas on the grill; Low Country Boil foil packets ( corn, sausage, shrimp, potatoes in foil packets cooked on the grill – everyone can individualize them).
Maressa D says
I love serving fajitas or pasta and a big salad. That paella looks so yummy, it would be perfect for a gathering too, yum!
Anne says
My favorite types of gatherings are informal, and I love serving things like a big pot of chili with assorted topping so everyone can customize their own. Fun desserts are skillet cookies or cakes.
I’ve always thought of paella as complicated and taking a long time, but your recipe has me thinking that it’s entirely doable. Thanks!
Ginger says
It seems like i’m always being asked to make my potato salad. It seems like everyone loves it no matter what the rest of the meal is.
I would love to try the dish you made with the paella. I don’t think i’ve ever heard of it but would love to try it and see. Thanks for posting it.
Kate Barkley says
What a great recipe…cant wait to try it…yum!!
I love serving spicy foods with great sweets;)
margaret barry says
Paella is a dinner party favorite in my house. I make it with chicken, shrimp and a locally sourced chorizo…it’s always a crowd pleaser. Would love to add a smaller paella pan to my kitchen as I also bought the huge pan. Great post, Peabody!
jennai says
looking so refreshing!
Kristen says
I love serving Mac and cheese variations or homemade pizzas!!!
nancy says
this looks yummy. liked both on facebook and if I am going to a gathering I am usually bringing dessert, cupcakes cookies pie what ever is better for the event
Rebecca Claire says
I have made seafood paella for a dinner party once. It was so good, and the leftovers went really well with crusty sourdough bread. Typically, my impromptu gatherings always go over well with a nice and easy salad and good steaks with an easy red wine pan sauce.
Mary Red says
When I entertain I like to serve “make ahead” foods. Then I can focus on my family & friends. Typically I’ll make desserts, appetizers or salads. Paella has always intimidated me but your recipe looks great.
Wendy Ward says
I like to mix it up. I try not to serve the same things over and over. My current go to is Orzo salad.
Cassie says
Depends on the gathering. For potlucks, I’ll generally either bring a ridiculous amount of my Greek pasta salad or my oil and vinegar coleslaw. Both tolerate being set out without refrigeration very well and they’re always a big hit. For dinner guests, if I’m attempting to impress, Chicken Piccata is a go-to. For friends just stopping by, an easy pot roast or taco night is more our speed.
Rach's Recipes says
I love paella, we grew up with it at home! I recommend to try making it with some Spanish chorizo and mussells 🙂 Thank you for spreading the word about wonderful paella 🙂