El Avion Paella Kit – Polished Pan + Paella Essentials - GF, DF

Spanish paella night, made simple — the “good stuff in the box” kit.

Paella is one of those dishes that looks fancy… but it’s really about method. This kit gives you the correct foundation: authentic paella rice, El Avion’s aromatic paella seasoning with saffron, a splash of extra virgin olive oil, and a proper 30.5cm polished carbon-steel paella pan. You just add your seafood, chicken, chorizo or veg — and dinner feels like a mini holiday.

Why it earns a spot in my pantry (and kitchen)

Because it’s the rare kit that’s actually built around the right tools and ratios. You’re not guessing the rice, the seasoning, or the pan — you’re cooking smarter, not fussier. It’s also perfect for entertaining: one pan in the middle, everyone helps themselves, and suddenly you’re the hero.

What’s in the kit

• 500g El Avion Paella Rice
• 9g El Avion Paella Seasoning (with saffron)
• 20ml Extra Virgin Olive Oil
• 30.5cm Paella Pan (polished carbon steel)
• Includes a Spanish paella recipe inside
  Made in Spain.
  Serves: 4 generous mains, or 5–6 with sides

What you need to add (choose your adventure)

Pick one direction and keep it simple:

• Seafood Paella: prawns + calamari + mussels (+ lemon)
• Chicken & Chorizo: chicken thigh + chorizo + capsicum
• Veg Paella: mushrooms + artichokes + peas + roasted capsicum (add chickpeas if you want it heartier)

You’ll also want: stock (or water), onion, garlic (optional but recommended), and something green (peas/beans).

Chef Ian quick method

1. Heat pan medium-high. Add the kit’s EVOO.
2. Sear protein (chicken/chorizo first; seafood later). Remove if needed.
3. Sauté base veg (onion, capsicum, garlic).
4. Add rice + paella seasoning. Stir 30–60 seconds to toast spices.
5. Add hot stock (start around ~1.5L for 500g rice) and spread rice evenly.
6. Do not stir once it’s simmering — this is how you get proper paella texture.
7. Add chicken back mid-cook; add seafood in the last 5–8 minutes.
8. Cover with foil if needed.
9. When liquid is mostly absorbed, give it 1–2 minutes more to build socarrat (golden crust).
10. Rest 5–10 minutes, serve with lemon + parsley (and a drizzle of good olive oil if you’re feeling fancy).

Chef Ian’s tips (the difference-makers)

• Hot stock in, not cold — better absorption, more even cook.
• No stirring — stirring makes a lovely rice dish… but you’re not making risotto.
• Socarrat is gold — a gentle crackle at the end. Watch it closely so it doesn’t burn.
  Socarrat comes from a Catalan word meaning “to toast/burn” — it’s the hallmark of great paella: smoky, nutty, and crunchy.

Recipe cards included

Includes 3 Underground Chef paella recipe cards + tips (Seafood, Chicken & Chorizo, Veg) so you’ll nail it first go.

Best serving ideas

• Simple green salad with a sharp vinaigrette
• Quick garlicky greens (beans/broccolini)
• Aioli + crusty bread (because… Spain)

Pan care (polished carbon steel)

• Handwash only
• Dry immediately (no air-drying)
• Wipe with a thin film of oil before storing to prevent rust
• If it looks dry/patchy: warm it, rub with a little oil, wipe excess — done

Ingredients

Paella Seasoning (sazonador paella): Turmeric, sweet paprika, black pepper, thyme, clove, nutmeg, parsley, rosemary, and saffron (2.6%). Gluten free.
Extra virgin olive oil.
Rice.