How to Make the Best Paella

Have you ever had a good paella? No, I mean a really good eyes-roll-back-in-your head paella? There are a million different recipes out there for paella. Some with chicken, some with seafood, veggies, and others with a virtual kaleidoscope of ingredients - everything from beans to snails and beyond. Some recipes are simple and others might take hours of time just to arrive at the very building blocks of a good paella; making from scratch the sofrito and the caldo that add so much depth and complexity to the final dish.

The key to making a good paella is less about whether you choose chicken or seafood, or decide to spend hours of time in the kitchen versus minutes. The key is starting with the right basic ingredients and then knowing which shortcuts to take to arrive at maximum flavor with minimal hassle (meaning more time to relax at the table with friends!). Here are a few tips and tricks that will elicit that "oh-my-gosh-delicious!" reaction each and every time.

1.  Not all rice is created equal: Have you ever made a paella with just plain ol' long grain white rice? If so, you probably noticed that the cooking liquid didn't absorb as quickly, and the result wasn't so flavorful - turning out more like a plain rice-and-something recipe rather than the rich and meaty, even creamy, rice quality you would expect from paella. Using genuine Spanish rice is key, such as our Matiz Bomba or Paella Rice, as it absorbs an incredible amount of liquid which means that the flavors in your broth and the juices from your proteins will infuse the entire dish.

 2.  Shameless shortcuts: Let's be honest. If you want to get to that wow-worthy paella that you remember having on the beach on some hot summer night in Alicante... you're going to have to take some shortcuts. Rich, complex flavors usually come from hours in the kitchen making homemade caldo (broth) with just the right ingredients, technique and time. Same goes for the traditional Spanish sofrito that is the base of every great paella recipe. Sofrito is a combination of tomatoes and olive oil and is roasted for hours, reducing the tomatoes to a thick sauce. Why not break out Matiz Sofrito and Aneto Valencian paella base to add layers of flavor in just minutes? Go ahead, we won't tell.

3.  Saffron is gold: What makes paella unique is it's use of saffron, the tiny pistils found at the center of crocus flowers. They are hand-cultivated, making saffron a rare and usually expensive spice. Don't fall for the cheap and bright yellow saffron sometimes found in the markets.  Go for Azafran Oro, which is authentic saffron from the region of La Mancha in Spain. You might pay a few extra dollars more, but because the bright red pistils give off so much flavor you can use less.

Are you hungry yet? Grab one last essential, a round paellera and a bottle of wine (okay, that's two essentials) and start cooking! Check out our paella recipes on our recipes page to get started.

6 Ways to Kick Up the Flavor with Arvum Sherry Vinegars

Vinegars (like good wines) vary in flavor and complexity by grape varietal, and also by production method. Arvum is a co-op of over 1200 small grape growers and winemakers who follow traditional methods for growing and production. Their commitment to quality and tradition make their vinegars and vinegar sauces truly unique. These distinct and elegant sherry vinegars are surprisingly versatile. Here are a few ways to add a splash of "wow" to your next meal:

• Combine the Muscatel Reserva with a few cloves of chopped garlic, a splash of Spanish olive oil, flor de sal and rosemary, and pour over chicken before baking
• The lightly sweet flavors of Pedro Jimenez Reserva will make your next spinach strawberry salad sing!
• For an easy appetizer, wrap canteloupe melon with thin slices of Spanish jamón and drizzle with Balsamic Cream
• A fresh summer dessert: place a dollop of vanilla ice cream in a ripe nectarine or peach half, and drizzle with Arvum Arrope
• Toss chopped mangos, blueberries and mint or basil with Balsamic Sauce and serve with pork or salmon
• Drizzle roasted or grilled vegetables with Gran Reserva and serve with torn basil or rosemary 

Celebrating the Sea: Spanish Seafood

The sea has always been a blessing to the people of Spain. With hundreds of miles of coastline, Spain’s culinary traditions are based on the bounty that comes in on fishermen’s boats. Squid, octopus, tuna and clams all make their appearance in the famous paellas, seafood salads, stuffed peppers and stews that Spain is known for.

We want to highlight three of our vendors who provide us with exceptional quality seafood. Conservas la Gaviota, located in the Basque region, produces extraordinary bonito tuna and anchovies in oil under the Arroyabe brand. Siro & Xavi, just north of Barcelona, uses only the freshest anchovies to cure delicate white Matiz boquerones. And Connorsa from the coast of Galicia produces award winning canned fish, such as Matiz Sardines, Pulpo (Octopus), and Berberechos (Cockles).

As with all of the vendors that Matiz sources from, these companies uphold responsible business practices that support both the health of their employees and the environment. Conservas la Gaviota uses only rods and live bait to catch their delicious bonito tuna that is famously used in Spanish stuffed piquillo peppers. They also employ mostly women in their factories and set wages on a collective model with the lowest wage being double that of Spain’s minimum wage.

Siro & Xavi is a family-run business that started in 1975. They produce amazingly flavorful boquerones that are free of any preservatives. They use simply sunflower oil, wine vinegar and salt. The company is run by the grandsons of the original founder, and produce an impressive 13% of Spain’s boquerones.

Siro & Xavi founder with grandsons

If you haven’t tried Matiz Sardines, Pulpo and Berberechos then you’re in for a treat. Connorsa has been canning flavorful seafood since 1985, using sustainable methods of harvesting and working with the natural cycles of sardines to maintain healthy fish stocks. Canned seafood is a favorite at tapas bars all over Spain and, with little more than a few grains of salt and a toothpick, they are the perfect answer to a glass of minerally white wine!

Matiz Veggies - Big Flavor in a Small Jar

Here at Culinary Collective we always love sharing stories about the people and farmers behind our best-selling products. Since the beginning, we've been importing the finest Spanish veggies from Pedro Luis. Pedro Luis is a small family-owned company that preserves the piquillo peppers and artichokes that go into our Matiz line of jarred veggies.

Pedro Luis began over 40 years ago in the Navarra region of northern Spain, and is now run by second generation family. If you've ever been to this part of Spain, you know that piquillo peppers are found in just about every tapas bar and on most restaurant menus - either stuffed, on salads or simply all by themselves. Piquillo means "little beak", and it's easy to see how they got their name. These bright red peppers have a triangular beak-like shape, and the flavor is sweet and pungent.

These little peppers are special for a few reasons. Pedro Luis peppers are fire roasted right after harvest, and the char from each pepper is delicately removed by hand, not by pressurized water which rinses away all of the flavor. Also, these peppers are hand-picked in the Ribera del Ebro region of Navarra where piquillo peppers originate, and carry an exclusive seal of authenticity, granted to only those piquillos harvested in that region. 

Pedro Luis also provides the big, beautiful artichoke hearts for our Matiz brand. They are hand-picked and jarred with only a bit of salt - nothing artificial! They melt in your mouth and are perfect on pizza or to pair alongside a few olives and cheese. 

Check out our recipe page for the myriad ways to use piquillo peppers in everyday meals and tapas. ¡Buen provecho!