Fresh Cooked Vegetarian Paella by Got Paella
- Frozen, ready in 10 minutes
- Chef prepared in small batches
- Full of fresh vegetables
- Two moderate portions
- Made in the U.S. from a Spanish recipe
- Size - 20 oz/580 gr
Serve a delicious vegetarian paella made with tender, fresh vegetables. This paella is made in small batches by a Spanish-trained chef using Spanish paella rice, La Mancha saffron and the freshest vegetables. The paella is intensely flavorful, and the rice and veggies are prepared a little short of fully cooked, so when you finish it in a nonstick pan it is perfectly done.
All you need to do is heat in a non-stick pan with a splash of olive oil until a crispy socarrat forms. Then serve with lemons and alioli. The paella is so tasty you could pass it off as your own – we won’t tell anyone!
This vegetarian paella includes ample amounts of fresh vegetables, including shishito peppers, Brussels sprouts, cauliflower, mushrooms, sweet peppers and asparagus.
We have tried many frozen paellas, but not one came close to the real thing, until now. Got Paella is prepared by a couple who run the L.A. Paella Catering Company and have served major corporate events for years. They spent years testing and perfecting their recipe so that the short grained paella rice remains firm and the vegetables are crisp and tender.
Your paella will come frozen, sealed in a plastic bag. For optimal results, thaw in the refrigerator. Add a tablespoon of olive oil in a non-stick pan. Spread the vegetables evenly on the rice and heat on medium for about ten minutes until the rice begins to sizzle. Keep a close eye on the paella until the bottom browns to a crispy crust, called the socarrat.
The paella is enough for two moderate portions or one portion for big eaters.
Paella rice, Shishito peppers, Brussels sprouts, cauliflower, mushrooms, sweet-peppers, green asparagus, tomatoes, onions, garlic, bell pepper, peas, saffron, olive oil, salt, pepper, parsley.
No preservatives. Gluten free. Dairy free.
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Use and Care
Keep frozen until ready to use. Thaw in the refrigerator. Add a tablespoon of olive oil to a non-stick pan. Spread the vegetables evenly on the rice and heat on medium for approximately 10 minutes until the rice begins to sizzle. Cook until the bottom browns to a crispy crust, called the socarrat.