All you need inside to make a real paella. - Improved recipe - Contains: 1 sachet of dry stock 0.88 oz, 1 bag of rice 7.05 oz and 1 bottle of olive oil 1.01 fl oz. Ingredients: Rice: rice. Oil: extra virgin olive oil. Dry stock: spices (paprika, garlic, onion, ñora pepper, pepper and saffron), salt, natural flavourings (contain crustaceans, fish and seafood extract), squid ink, tomato, sugar, anti-caking (silicon dioxide) and colour (curcumin). How to Use: 1. Add the oil (1.01 fl oz.) to the paella pan and heat on a medium-low burner. To give it a personal touch, sauté some calamari rings (not included). 2. Add the rice (7.05 oz) and stir for 1-2 min. 3. Add the dry stock (0.88 oz) and mix well. Add 25.36 fl oz lukewarm water (3 cups) and turn the burner up to medium-high. 4. When it begins to boil, cook at medium-high heat for the first 10 min., and then reduce the heat to medium-low until the rice has absorbed all the liquid (approx. 10 min. more). Tip: the heat should be evenly distributed under the entire base of the pan.
- All you need inside to make a real paella. - Improved recipe - Contains: 1 sachet of dry stock 0.88 oz, 1 bag of rice 7.05 oz and 1 bottle of olive oil 1.01 fl oz. Ingredients: Rice: rice. Oil: extra virgin olive oil. Dry stock: spices (paprika, garlic, onion, ñora pepper, pepper and saffron), salt, natural flavourings (contain crustaceans, fish and seafood extract), squid ink, tomato, sugar, anti-caking (silicon dioxide) and colour (curcumin). How to Use: 1. Add the oil (1.01 fl
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