Paella de Gamba Roja for 2-3

Paella for seafood lovers! Rice, Spanish cuttlefish and red shrimp, with tomato, saffron, and olive oil.

Not only has José Andrés done more than just about anyone else to introduce Americans to Spanish cuisine, the James Beard Award-winning chef is also a tireless advocate for immigration reform, New York Times bestselling author, educator, television personality, humanitarian, and founder of World Central Kitchen, a nonprofit that notably served over 3.6 million meals to the people of Puerto Rico following Hurricane Maria and has since delivered more than 60 million meals to people in need in the wake of natural disasters, humanitarian crises, and the COVID-19 pandemic. Since emigrating to America at age 21, Andrés has opened a stunning array of more than 30 restaurants, from traditional tapas joints (Jaleo) to a sprawling Spanish food hall (NYC’s Mercado Little Spain) to a two Michelin Star tasting counter (DC’s minibar by José Andrés). Chef José Andrés’ most iconic dishes are now shipping nationwide!

Shrimp arrives raw and requires cooking

MORE DETAILS

This package serves 2-3 people and includes

• 1 Paella Pan (2 lbs.)
• 1 bag Valencian Rice (35 oz.)
• 1 Seafood Paella Prep Bag
• 6 Red Shrimp
• Each pan measures 15″
• Choose to add on book!
  • Change the Recipe by Chef José Andrés with Richard Wolffe – A unique collection of life lessons from a renowned chef and humanitarian.

INSTRUCTIONS / STORAGE

• Chef José Andrés ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• This package ships frozen with ice packs, may thaw in transit.
• Upon arrival, store all perishable contents in the refrigerator for up to 3 days.
• Paella prep bag may be stored in the freezer if you’re not cooking it within 3 days of arrival.
• Unopened vacuum bag of Paella may be stored in the refrigerator for up to 1 week and in the freezer for up to 40 days.
• Red Shrimp may be stored in the freezer until prep day.
• Rice and Paella pan may be kept at room temperature.

To Serve

• Defrost the Paella prep bag the day before in the fridge or if you are in rush, you can expedite defrosting it under running warm water!
• Defrost the Spanish red shrimp the day that you are cooking the paella under running cold water.
• Place the paella pan in the stove, add the paella prep bag mix, 5 cups of water.
• Bring it to a boil and let it boil 3 minutes.
• Add 1 cup of rice and gently move the mixture kind of organizing the ingredients, making sure they are well distributed all along the pan.
• Hard boil the mixture for 9 minutes and peel the shrimp while it boils.
• Turn down the heat to a simmer and keep cooking 3 more minutes.
• Add the shrimp and cook for an additional 4 minutes.
• Turn off the heat and let the paella rest 3 minutes.
• Serve and enjoy!

Ingredients

• Paella de Gamba Roja – Rice, Red Shrimps, Cuttlefish, Olive Oil, Tomato, Onions, Garlic, Saffron, Salt, Paella Broth Powder (Red Prawns, Mussels, Fish, Shellfish) Alioli (Egg, Canola Oil, Olive Oil, Garlic, Lemon)