Paella is the one-pot meal that started as a humble kitchen trick to feed farm workers in Valencia, Spain. As the recipe grew into a party platter for special occasions, Spanish cooks added rich seafood to the recipe.
This dinner collection features our Andouille sausage, house-smoked salmon, authentic bomba rice (the best and most traditional variety for paella), and much more.
Each collection serves 6-8 and includes:
- recipe card: to make our Public Smokehouse staff's favorite version of Seafood Paella
- Seafood Stock by Aneto Natural - imported from Spain. 33.8 fl oz
- Bomba Paella Rice by Matiz - grown in the Albufera National Park of Valencia, Spain. 2.2lb printed sack
- Saffron Threads by Cyprus Saffron - 1 gram jar
- Galician mussels from Mariscadora - 3.8oz tin
- our Andouille Sausage - allspice, chili, mace, and mustard. 16oz link
- our Hot-Smoked Salmon - Atlantic Salmon we brined under citrus and spice before smoking fillets over fruit wood. 5oz piece
- tomato puree
- mixed spice packet
- dried vegetable packet