Spanish Paella Kit

All orders will be carefully packaged and shipped via Ground. Orders placed Monday or Tuesday will ship within 48 hours. Orders placed Wednesday through Sunday will ship on the following Monday.

2.2 lbs. of Bomba Rice From Calasparra D.O.
1 gram of Handpicked Select Grade Saffron
2.5 oz. of Pimentón de La Vera Smoked Paprika
7.9 oz. of All-Natural, Fire-Roasted Piquillo Peppers From Lodosa

1 x bottle of Excellent Extra Virgin Olive Oil
1 x 15 in. Traditional Steel Paella Pan
1 x 21 in. Stainless Steel Paella Spoon

Of all the native rice-based dishes across the world, from Italy's risotto to Korea's bibimbap, paella might be my favorite. There's something bewitching about a bite of the slightly crunchy rice married to a good olive oil, sweet spring vegetables, a touch of saffron, and some shrimp or meat. And I shamelessly scrape the pan for crispy rice – nothing will stop me from savoring every bite of a good paella.

This generous collection includes most of what you'll need for a mouthwatering meal from your kitchen. When the proprietors of La Tienda, the Harris family, began importing Spanish foods to the United States in 1996, they selected the best regional foods the country offers. Their good taste, combined with exceptional products, means we have better access to lovely products such as these from Spain.

This kit is the answer to your paella prayers at home. With a 15-inch-wide paella pan and most of the fixings required for the dish, this package will help you learn how to make and perfect the famous Spanish dish. It includes the best rice for paella, medium-grain japonica, a variety that grows well in temperate climates like Italy and produces a shorter, sticker rice. It also includes Piquillo peppers for sweetness, saffron for flavoring, and best of all, good instructions.

Just select your seafood or meat, and prepare for a satisfying main course. There's enough for six people to enjoy a generous feast with this kit – just make sure there's enough wine, too.

—Katy Andersen

Katy Andersen studied cheese in Italy as a Fulbright Scholar before joining Lot18 as the Gourmet Food Specialist. Katy grew up on an organic farm, surrounded by a garden, an heirloom apple orchard and heritage livestock. While at Princeton University, she founded the Greening Princeton Farmers Market and the Princeton Slow Food chapter. Most recently, Katy was co-president of the Wine & Cuisine Society at the Harvard Business School. She was also a member of the winning finalist team of the Bordeaux blind-tasting competition at Lafite in 2011.