Spanish Spice Mix 45g

Seafood Paella – Serves 4

Heat 1300 ml stock (shellfish or chicken) and add 1/2 gm saffron threads. Make a “salmorreta” paste by sautéing and then blending  - 6 cloves garlic, 1 tbsp Spanish Spice, 1 tbsp thyme, 1/3 cup parsley, and a 1 pinch salt in 1/3 cup olive oil. Heat 2 (more) tbsp olive oil in a paella pan (or large fry pan) and sauté a mixture of 1 red and 1 yellow capsicum (finely diced) with 1 cup tomato diced. Add the stock and scatter in 2 cups of Bomba (short grain) rice. Stir once only and let cook at a slow rolling simmer for 15 minutes. Stir in the salmorreta paste, add extra stock or water if needed. Arrange 600 gm fish pieces (pre-seared) and 12 peeled shrimp (tail on) as well as mussels and clams (if desired) and continue to cook for 10 minutes. Once cooked cover with foil for 5 minutes before serving with lemon wedges.     

For easy tapas - add Spanish Spice to breadcrumbs or panko for crumbing green olives, spinach croquettas and zucchini sticks or dusting over patatas bravas (spiced potatoes) or tortas.