All you need inside to make a real paella.
- Improved recipe -

Contains:
1 sachet of dry stock 0.92 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: vegetables 32,5 % (tomato, red pepper and green pepper), salt, spices (onion, garlic, nora pepper, turmeric, pepper and saffron 0.15 %), sugar and natural flavors.

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 vegetables (broccoli, peas. . .) (not included).
2. Add the rice (7.05 oz) and stir for 1-2 min.
3. Add the dry stock (0.92 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.