Paella seasoning

[Binky Profile]

When making paella, we have used a sachet of seasoning by a Spanish company, Carmencita, for many years. Now that my husband has retired, he no longer visits Spanish supermarkets and so our supply of sachets has dwindled.

Looking at the ingredients list, it says garlic, salt (25%), paprika, cornflour, pepper, clove and saffron (2.5%).

If you make paellas yourself, are these the ingredients you would use?

[Stokey Sue Profile]

I have followed various recipes for paella and used the seasonings specified

Sometimes fresh garlic, usually a little saffron, sweet or smoked paprika and salt and pepper

I see that’s all Omar Alibhoy uses, and he is possibly the best Spanish chef in London

https://www.google.co.uk/amp/s/amp.theguardian.com/lifeandstyle/2015/jun/30/20-best-spanish-recipes-part-2-ofm-paella-seafood

The other is of course Jose Pizarro, whose recipe is quoted by Felicity Cloake in her round up of recipes - again garlic, saffron, pimenton

https://www.theguardian.com/lifeandstyle/2011/aug/18/how-to-cook-perfect-paella

[karadekoolaid Profile]

I confirm what Sue just wrote - salt & pepper, fresh garlic, saffron, Spanish paprika - certainly not cloves! Definitely out of character!

[Alexandria Profile]

Many of my Rice Dishes, Paellas & Fideùa were posted on The Food Board when I first had become a member ..

Depending on the type, Shellifsh & Seafood Catalan or Valenciana or Alicantine or Murcian:

Ingredients for a basic Shellfish or Seafood Paella ( excluding the shellfish or seafood & the type of rice or fideaù = vermicelli noodles) :

Spanish Evoo
1 medium size onion
1 large tomato - red ripe ( bio or organic )
1 Teaspoon of Smoked La Vera Paprika ( sweet, not hot or picante )
Salt of choice
1 clove garlic
Shellfish or Prawn (gambas rojas de Dénia) or a fish head for the broth ( we do not use water )
10 - 12 Threads of Saffron Threads soaked in room temperature water for 10 - 15 minutes in a " shot glass "
1 bay leaf
Freshly ground black peppercorns

Paella Valencia ( with shellfish or seafood ):

Spanish Evoo
100 grams of red ripe tomatoes (can de-seed and peel if preferred )
1 Tsp. Smoked Paprika ( La Vera Pimentón )
10 Saffron Threads ( as above soaked in room temperature water )
Salt & Freshly ground black pepper

This type of Mountain ( Sierra ) Paella, the original recipe is prepared with:
Rabbit
Feathered Game or Chicken
Green Beans
Valencian Beans
Land Snails
Rice: Valencian Arborio

With Murcian Shell Fish Rices: ( In addition to the same ingredients above in a Shellfish Paella or Rice ) ..

A dried red chili pepper is added ( called guindilla )
Lemon - fresh ( juice )
Parsley fresh

Enjoy ..

[Alexandria Profile]

I totally agree, no cloves !

[Gillthepainter Profile Website]

Ester, my Andalucian landlady would make what we would call the paella mixta. Chicken and seafood.

Her addition was always "aglo picante". A decent blob of chilli from a bottle, which she would add with a smile.
Not the garlic infused Asian type that we get here. But a neat smooth chilli sauce.

Probably bottled chopped chillies would be the equivalent.