Ingredients

How to make it

  • Sautée shrimp in oil from Octopus and Bonito Tuna packaging and set aside.
  • Prepare broth in separate pot (Shrimp Bullion broth proportion is 2 units broth to 1 unit of rice)
  • In Paella Pan, sautée on low heat:
  • - sautée onions and garlic in Olive Oil on medium heat for three minutes
  • - add chopped tomato and sautée three more minutes
  • - add peas and sautée for two more minutes
  • - add Rice and sautée for three more minutes
  • - add broth and bring to boil, freely adding Paellero condiment along with pinch of salt
  • - add Bonito Tuna and Octopus pieces 8 minutes after start of boil.
  • - add previously sautéed shrimp five minutes later
  • NOTE: From the moment of boil you will allow a full 17 minutes, of which 10 minutes will be high heat and the remaining 7 on low, allowing a gentle and evenly distributed bubbling through the entire paella.

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