One sachet for every 400 grams of rice, good for 4-6 persons.
Add the Valenciana paella mix to boiling water, stir to dissolve before adding the rice.
Do not add other spices except salt, when necessary.
*recipe adapted from Carmencita
1 3/4 cups of paella rice
1 chicken, shredded in pieces
3 ripe tomatoes
1 small red pepper
1 whole garlic
4 oz of broad beans
4 oz butter beans
2 quarts of meat stock
1 packet of Carmencita Valencian paellero
10 tablespoons of olive oil
Cut the broad beans in pieces, cut the pepper into slices and grate the tomatoes.
Add the olive oil (10 tablespoons) into a paella pan and fry the pepper slices and the head of garlic lightly. Set aside. Fry the grated tomato lightly and set aside.
Brown the chicken then set aside.
Prepare the stock by placing a pot on a flame with 3 quarts of water. Add the chicken, the rabbit, the tomato, and the head of garlic with any olive oil and the broad beans and butter beans, Boil on a low flame for one hour.
Put a paella pan on a flame and add 2 quarts (8 cups) of the stock and bring to a boil. When it is boiling, add a packet of Carmencita Valenciana Paellero, stirring a few seconds, add the rice, the chicken and the rabbit, the broad and butter beans. Check for salt.
Maintain at a simmer for 15 or 20 minutes until the full evaporation of the stock. When the stock has been absorbed, decorate with the red pepper slices.
Let the paella rest for a couple of minutes before serving.
Serve and enjoy!
Salt, dehydrated garlic, mild paprika, pepper, maltodextrin, rosemary, thyme, cloves, saffron extract, and saffron (1%).
Storage: Keep in a cool and dry place.
Shelf life: 2 years