Iberian pork paella

Surprise your friends and family with the delicious and genuine Paella de presa ibérica (Iberian pork shoulder).


Now we’ve made it easier for you with the sachet of dehydrated stock so you’ll get the authentic flavour paella with an exquisite, Iberian touch.

Cost

10

dollar

Servings

2

people

Preparation

60

minutes

Cooking

0

minutes

Difficulty

Low 2

Ingredients
  • 30 ml extra virgin olive oil.
  • 250 g Iberian pork.
  • Carmencita mediterranean Sea salt with herbs.
  • 200 g mushrooms.
  • 200 g of rice.
  • 1 sachet Carmencita vegetable dry paella stock.
  • 750 ml water.
Preparation
  1. Cook the pork shoulder in the paella pan on both sides, season with the salt with herbs and set aside for the end of the paella.
  2. Sauté the mushrooms briefly, add the rice and the sachet of dehydrated stock, and mix well.
  3. Add water and cook on high for 10 minutes and medium for 5 minutes.
  4. Slice the pork shoulder and place it on the paella during the final minutes of cooking.

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Surprise your friends and family with the delicious and genuine Paella de presa ibérica (Iberian pork shoulder).


Now we’ve made it easier for you with the sachet of dehydrated stock so you’ll get the authentic flavour paella with an exquisite, Iberian touch.

View product