Carmencita Paellero Valenciana Paella Seasoning

 The main difference between this Valencian seasoning and the original seasoning is the earthy mix of back pepper, rosemary, thyme, clove & saffron which works really well with some chicken or rabbit traditional to this area.

 Paellero Valenciana is 100% natural

in 1920 Jesus Navarro began just with packets of saffron for sale in a town near Alicante and since they have cooked hundreds of paellas to get blend of seasoning just right.

For real paella tips there are two things I would reckon are up at the top( obvs use carmencita seasoning)

1: Don't use a non-stick pan!!  I see these glorious looking yolks in supermarkets on sale but they defeat the whole purpose of a good paella which is for the rice to stick and become....

SOCCARAT-  the holy grail. when the delicious, unctuous sticky mess of good stock and paella seasoning comes together into a crunchy intense bottom. If there is no fight over this bit of the dish, sure I don't know what kind of people you are really.

2: Use the best stock you can get your hands on. 

3: Don't put chorizo in your Paella- for fear of being beaten to death with a bag of rice by a Spaniard. It does something funny to the rice. If you reeeealllly have to, cook it separately and throw over the top.

Net weight: 12g

this box contains 3 individual sachets of 4g

Each sachet is enough for approx 4 person paella

Allergens in Bold

Ingredients: dehydrated garlic, salt, sweet pimenton, black pepper, rosemary, thyme, clove, colour ( turmeric) Saffron. May contain traces of Celery