Poultry Seafood Royal Paëlla
Discover our paella recipe. This traditional dish from the Valencia region in Spain is best shared with family and friends.
- In a saucepan, bring 20 cl of water to a boil.
- In a large frying pan, heat 1 tablespoon of oil over medium heat.
- Add the rice and fry for 2 minutes, stirring constantly. Remove from heat and add spices and boiling water.
- Return to low heat and keep boiling for 2 to 3 minutes.
- Add the contents of the garnish box to the rice, making sure to distribute the pieces evenly.
- Reduce heat and keep boiling. The rice should have absorbed all the sauce and be soft.
1 can of garnish (800g): water, bone-in chicken meat pieces (origin: France) 26%, mussels or Pacific mussels 8%, carrots, peas, peppers, chorizo 3% (pork (origin: France), pork fat, spices, salt, dextrose, spice extract, lactic ferments, preservatives: sodium ascorbate, sodium nitrite), onions, tomato concentrate, spices and aromatic plants, salt, sugar, extra virgin olive oil, flavourings (including milk), fish stock (natural flavourings, maltodextrin, salt, powdered fish, aromatic plant), thickeners: guar gum, carob seed flour.
The percentages are given on the box of garnish.1 cup of rice (200g): parboiled long rice
1 bag of spices 0.8g
Traces of gluten, soy, celery and mustard
- Before opening, store in a dry and temperate area.
- After opening, store in the refrigerator in a tightly closed food container and consume within 2 days.
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