Iberian pork paella

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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.

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Cost

10

euros

Rations

2

people

Preparation

60

minutes

Cooking

minutes

Difficulty

Low

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

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.
Sauté the mushrooms briefly, add the rice and the sachet of dehydrated stock, and mix well.
Add water and cook on high for 10 minutes and medium for 5 minutes.
Slice the pork shoulder and place it on the paella during the final minutes of cooking.

Buy products for this recipe

Sea salt with herbs

Paella kit vegetable case - 2 servings

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