Sunwhite

Spanish Paella

Prep time

10min

Cook time

30min

Paella is a classic Spanish dish that showcases saffron rice and seafood. It’s a dish that’s sure to impress at your next gathering.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 3 cup Sunwhite Calrose/Medium Grain Rice (rinsed and strained)

  • 100 g Lobster/Shrimp (cut into small pieces)

  • 150 g Calamari/Squids (cut into small pieces)

  • 150 g White Hamour Fish Fillet (cut into cubes)

  • 1 cup Olive Oil

  • 2 Large Onions (finely chopped)

  • 4 clove Garlic (minced)

  • 1½ Large Bell Peppers (finely sliced (green, red and yellow))

  • 150 g Green Peas

  • ¼ tsp Saffron

  • 1½ tsp White Pepper

  • Salt (to taste)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Spanish Paella

Method

  • Heat the oil in a big pot over medium heat. Stir in the onion, garlic, pepper and peas. Cook for 3-4 minutes stirring continuously.

  • Add the shrimp, squid and hamour to the pot sprinkling with the white pepper and 2 teaspoons of salt (or more if needed). Stir to combine.

  • Pour in the saffron and 4 cups of water.

  • When water starts boiling, stir in the rice mixing it well with the other ingredients.

  • Reduce the heat and cover the pot (using the lid or aluminium foil). Cook over low heat for 10 minutes.

  • Spoon the resulting Spanish paella into a serving platter.

  • Garnish with pieces of shrimp and squid. Serve hot.

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