Iberian rib and sausage paella

Ribs, sausage, black pudding, chickpeas and chicken stock.

2 bags, one bag with the broth and the ingredients (ribs, sausage, blood sausage, chickpeas), and one bag with the pre-marked rice.

Refrigerated - Keep covered between 0-4ºC.

• Heat the stock packet in the microwave for 2 minutes at maximum power.
• Pour the rice and stock into a bowl, and mix well.
• Then serve it in the paella pan, distributing and evenly distributing the rice.
• Now choose your cooking method:
• Conventional oven
  250ºC for 9 minutes.
• Vitroceramic
  30 seconds at maximum temperature, then lower to medium temperature, and keep it that way for 6 and a half minutes.
• Gas stove
  We will have it 2 minutes with the fire to the maximum, then we will lower to medium fire, maintaining it during 4 minutes and a half. The last 30 seconds we raise again to maximum heat and remove.

• For all types of cooking, let the rice stand for 5 minutes and it is ready to enjoy.

Sulfites

*The products mentioned here, apart from their own allergens, may contain traces of other allergens due to possible cross-contamination during processing or cooking.

May contain traces of gluten, fish, crustaceans, mollusks, nuts, peanuts, sesame, mustard, egg, soy, celery, dairy and dairy products.