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This product has been produced free of soy, gluten, nuts, and dairy.

Matiz Seafood Paella. Paella is a versatile dish. Use the recipe below as a base, and then experiment with your favorite ingredients. Paella is best cooked in a large shallow paella pan over a circular grill or gas paella cooker. In a pot, heat 8 cups of fish or chicken broth with 1 teaspoon saffron. In a separate 10-12 person (18 in) paelia pan, heat 1/2 cup Spanish olive oil over medium-high heat. Add 2 medium diced onions to the oil and saute until translucent, about 5 minutes. Add 2 chopped bell peppers and cook for 3-4 minutes. Add 16 ounces diced Matiz Artichokes, a 28 ounce can diced tomatoes and 4-6 cloves diced garlic and let simmer for another 5 minutes. Pour in 2 1/2 cups Matiz Paella Rice and stir until the rice is thoroughly covered with the sofrito tomato mixture. Slowly add the broth to the paella. Move the rice mixture around gently until it is evenly distributed throughout the pan. It is important to not stir the rice after this point. After about 10 minutes place your selection of fresh seafood (monkfish or other white fish, uncooked and unshelled shrimp, mussels, clams) into the mixture one by one, evenly distributing the seafood throughout. After another 10 minutes add Matiz Organic Piquillo Peppers to garnish. Once the water has been completely absorbed, approximately another 15 minutes, remove from heat, cover with foil and let sit for 10 minutes before serving. Place the paella in the middle of the table and serve directly from the pan with lemon wedges as garnish. Flavourful Rice: Add 1 cup rice to 3 cups broth, bring to boil, reduce to simmer and cover until liquid is absorbed. Reduce liquid if cooking in a rice cooker. Spanish rice pudding: Add 1 cup rice to 3 cups water, 3 1/2 cups milk, 1/3 cup sugar, cinnamon stick, lemon zest. Stir continuously while bringing to boil, then simmer and stir until creamy and tender. Not just for paella! Try in Risotto, Salads, and desserts! Store in a cool dry area.

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