SPONSORED CONTENT -- (StatePoint) The flavors and aromas of global cuisines are closer than ever — no passport or flights required.
“With a thoughtfully curated spice collection, home chefs can transport their senses anywhere in the world, while adding depth and incredible flavor to every dish,” says Giovanna DiLegge, vice president of Marketing, McCormick & Company.
Featuring 72 distinctive herbs and spices, including an extensive selection of certified organic varieties, the McCormick Gourmet Collection offers a refined approach to everyday cooking. Sourced from regions known for their exceptional quality, the collection makes it easy to explore global flavors in your kitchen.
And to help get you started on your global culinary journey, McCormick is sharing a recipe for one of Spain’s most iconic dishes: Spanish Paella Mixta. Paella pairs tender seafood with saffron-infused rice and the smoky depth of paprika. Designed for sharing, it’s best served straight from the pan and finished with fresh parsley and bright lemon wedges.
Ingredients:
4 tablespoons extra-virgin olive oil, divided
2 medium sweet onions, chopped
4 cloves fresh garlic, chopped
1 medium red bell pepper, seeded and chopped
1 teaspoon McCormick Gourmet Organic Paprika
8 ounces dry-cured Spanish chorizo, cut on a bias into 1/2-ich thick slices
1/2 teaspoon McCormick Gourmet Organic Coarse Ground Black Pepper, divided
1 teaspoon McCormick Sea Salt Grinder, divided
1-pound boneless skinless chicken thighs, trimmed and quartered
1 can (14 1/2 ounces) petite diced tomatoes
2 cups of short or medium grain rice, such as bomba or Calasparra
4 cups chicken stock
1/2 cup dry white wine
1/2 teaspoon McCormick Gourmet Organic Saffron, crumbled
1-pound large shrimp, peeled and deveined
12 fresh mussels, cleaned and rinsed
1/2 cup frozen peas
Chopped fresh parsley
Fresh lemon wedges, to serve
Instructions:
1. Heat 2 tablespoons of the oil in large, wide bottom skillet (or paella pan) on medium-high heat. Add onions, garlic, bell pepper, paprika, and 1/4 teaspoon each of the black pepper and salt. Cook and stir for 6 to 8 minutes or until fragrant and softened. Remove sofrito from the pan to a large plate.
2. Add chorizo to the pan; cook and stir 4 to 6 minutes, until well-browned. Transfer to a plate with sofrito. Heat 1 tablespoon of the remaining oil in pan. Add chicken and sprinkle with remaining 1/4 teaspoon black pepper and 1/4 teaspoon of salt. Cook just until chicken is browned on all sides, about 6 minutes. Remove from pan; set aside with sofrito and chorizo.
3. Add the remaining 1 tablespoon of oil and diced tomatoes to the pan. Cook, stirring occasionally until slightly caramelized and liquid has reduced, about 6 to 8 minutes. Add rice; cook and stir just until rice is fragrant and slightly translucent. Return sofrito mixture, chicken and chorizo to pan. Stir in stock, white wine, saffron and remaining 1/2 teaspoon salt. Bring to a boil; reduce heat to low. Simmer 20 minutes or until rice has absorbed most of the liquid.
Tip: Test rice for doneness, it should be al dente — firm, with a slight chew. If rice is too hard, stir in up to 1/4 cup of warm stock. Cover and cook 3 to 5 minutes longer before adding seafood.
4. Nest shrimp and mussels into rice. Sprinkle with peas. Partially cover pan and cook on medium heat 10 minutes or until shrimp are pink and mussels have opened. Remove from heat. Let stand 5 minutes. Stir before serving. Garnish with chopped fresh parsley and lemon wedges, if desired.
For more information about the collection and for more global recipes, visit mccormick.com/gourmet.
From the floral complexity of golden-hued saffron to the balanced sweetness of vibrant red paprika, all you need are the right spices and seasonings to explore a world of flavor in your very own kitchen.