Spanish Freeze-Dried Corn Paella

Here is a new recipe for you to try out today: freeze dried corn paella. Made from the classic Spanish paella with the unique twist of using freeze dried corn for the rice, this recipe gives you the same taste with a touch of sweetness and a crunchy texture with the corn.

Ingredients:

1 cup freeze-dried corn

2 cups paella rice (such as Bomba or Arborio)

4 cups chicken or vegetable broth

1 large onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup diced tomatoes

1/2 cup frozen peas

1 teaspoon smoked paprika

1/2 teaspoon saffron threads

1/4 cup olive oil

Salt and pepper to taste

Lemon wedges, for serving

Fresh parsley, chopped for garnish

Preparation:

Step 1: Rehydrate the Corn

Let the chilled freeze-dried corn soak in warm water for 5 minutes, until soft to the touch. Drain and set aside.

Step 2: Prepare the Broth

While the water heats, warm the chicken or vegetable stock in a small saucepan on a low flame. Add the saffron threads and keep warm, ready to add to the rice.

Step 3: Cook the Vegetables

Heat the olive oil in a large paella pan or wide skillet, and add the chopped onion, garlic and bell peppers. Cook until the onions become transparent and the peppers soften.

Step 4: Add Rice and Spices

Add in the paella rice then stir and cook for a couple of minutes until the rice grains are well-coated in oil. Sprinkle the smoked paprika over the rice and mix well to get an even coating.

Step 5: Combine Ingredients

Add in the diced tomatoes and reconstituted corn along with the frozen peas. Using a ladle, pour the warm, saffron-infused broth over the rice mixture, until the liquid is about a ¼-inch from the top. Sprinkle heavily with salt and pepper, and gently stir together.

Step 6: Cook the Paella

Meanwhile, turn down the heat to low and allow the paella to cook uncovered, without stirring, for 18-20 minutes until the rice has absorbed all the liquid and cooked through (the paella crust at the bottom of the pan known as socarrat will develop at this point).

Step 7: Rest and Garnish

Take the pan off the heat, cover it with a lid or a clean kitchen towel, and let it rest for 5 minutes for the flavours to meld.

Garnish with chopped parsley and serve with lemon wedges on the side.

This pack of Spanish freeze-dried corn paella is one of the most eye-catching, colourful and tastiest packs of food we’ve come across. The picture of bright green and orange literally shines, representing the Spanish table and bringing together the best of the past with the modern twist of using freeze-dried corn to provide a meal as delicious to look at as it is to taste.