Latin-Style Paella (Annatto Seeds)
Here, annatto seeds are cooked briefly in olive oil until they sizzle, then they're discarded. The seeds lend a subtle earthy flavor to the oil, which is used to cook the ingredients for this paella; they also imbue the dish with rich orange-red color.
Average Customer Rating:
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Latin-Style Paella (Annatto Seeds)
Review 1 for Latin-Style Paella (Annatto Seeds)
calbear
,Mountain View
,CA
July 1, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Delicious one dish meal
July 1, 2012
I've made this paella a few times now, and it's fantastic. I add about 1/2-1 cup of frozen peas, a can of garbanzo beans and about 2T of lemon juice to the base recipe. I've also made it with and without the roasted bell peppers, and will likely omit them in the future.
Pros: Kid-Friendly, Healthy, Adaptable, Will Make Again
Review 2 for Latin-Style Paella (Annatto Seeds)
Melida
San Antonio, TX
January 20, 2011
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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We absolutely love this recipe!
January 20, 2011
I love this recipe because it doesn't call for saffron, which in my area is a lot more expensive than annatto (achiote). I sometimes replace the chorizo with "soyrizo" and it's still absolutely delicious. My husband and children love this one, and I've done different styles of paellas. This one is my favorite.
Review 3 for Latin-Style Paella (Annatto Seeds)
Natali
October 17, 2010
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Bowl scrapper
October 17, 2010
I made this recipe for my boyfriend and he ended up taking the spoon to the pot! I added more seafood to it but kept all the ingredients that it calls for. I keep getting requests for it!