Dried garlic, salt, sweet paprika, ñora, natural flavouring, black pepper, cloves, colouring (curcumin), saffron.

Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):

Store in a cool, dry place.

Directions for use:

4 PORTIONS, Ingredients: 400 g of rice, 3 ripe tomatoes, 1 small red pepper, 3 cloves of garlic, 1.5 l of water (or fish stock) seafood (8 prawns/prawns), 150 g of squid, 150 g of tuna, 1 sachet of Paellero Marinera, 6 tablespoons of olive oil (90 ml) and salt.

Preparation:

1 Chop the squid and the tuna, cut the pepper into strips, grate the tomatoes and set aside.
2 Heat the olive oil in the paella pan over a low heat, fry the pepper strips, the garlic cloves and the seafood and set aside.
3 Sauté the squid and tuna in the same oil and, when they begin to brown, add the grated tomato and sauté.
4 Add the rice, mix everything together and sauté for 1-2 min.
5 Add the water or fish stock and, when it boils, add the sachet of Paellero Marinera. Adjust the salt to taste.
6 Cook at medium-high heat for the first 10 min.
7 Add the pepper and seafood for decoration.
8 Reduce the heat to medium-low until the rice has absorbed all the liquid (approx. 8-10 min more).