Contains: Sweet, mild and smoked paprikas, salt, onion, garlic, rosemary, black pepper and whole saffron stigmas.

Description & Use: Use half a teaspoon per cup of stock using your favourite recipe, or make one to the following instructions to serve 6-8. Nutrition information applies to dry spice mix only. PAELLA: 2 teaspoons Paella spice mix 4 cups chicken or fish stock 1/3 cup olive oil 2 half chicken breasts 2-3 cloves garlic, crushed 1 red capsicum, sliced 1 ½ cups rice 12 anchovy fillets 2 tomatoes, peeled and chopped 1 cup shelled peas 8 baby octopus 1 swordfish steak, cut into pieces 12 green prawns Add Paella mix to hot stock and set aside. Heat oil in frypan and brown chicken on both sides – remove, cut into 4 pieces each. Add garlic and capsicum, fry until soft, then add rice, stirring to coat. Add stock, decorate paella with chicken pieces, swordfish, anchovies, vegetables. Cook, lightly covered 20-25 minutes, adding seafood towards the end of cooking.

	Per 100g
Energy (kj)	1184.75
Protein (g)	10.95
Fat (g) Total	7.84
Fat (g) Saturated	1.51
Carbohydrate (g)	38.64
Sugars (g)	16.83
Sodium (mg)	7046.54