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Mixed Paella 905 Gr

Mixed Paella 905 Gr
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Mixed Paella is an exquisite and very elaborate combination of fish, shellfish, meat and rice soaked in the most succulent sea food. It is originaly from Valencia and is a very famous dish with a well-deserved reputation due to the many ingredients used to make it.

It is well-known all over the world, but the one of La Chinata offers is unlike any other!

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9,95 € tax incl.

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Rating: 2.0/5 (5 votes cast)

Mixed Paella 905 Gr , 2.0 out of 5 based on 5 ratings

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Paella is a dish that is named after the paellera, the large, flat pan it is cooked in. It is served in restaurants all over the world, but none of them is quite like this one! The rest simply depends on your guests, because paella must be savoured with people you love and who know how to appreciate what it means to share this delicious gift of life itself.

Quick and easy to make:

1. Pour the tin content in a cooking pot with a diameter of 24 cm.
2. Turn on the fire and heat up at medium power.
3. When the stock is starting to boil, add the rice.
4. Cook at medium power during 15', stirring from time to time. Remove from heat and let it sit for 2-3'.

Ingredients: stock, meat, fish and bag of rice. Low salt 100% natural products, no preservatives

Allergenic information: Contains crustaceans, mollusks, fish.

Packaging: Rice in sachet, content in an elegant box

Net weight of can: 905 grams  / 2-3 servings


This precooked gourmet product is exquisite in itself, but if you want to give a more succulent touch, you can still add mussels, clams, crayfish, or prawns near the end of cooking.

For expert cooks, paella with baby cuttlefish:

In a medium pan, heat with medium heat two tablespoons of extra virgin olive oil.
Peel and cut two cloves of garlic. Fry the garlics and add 200 g. of clean baby cuttlefish. Sauté during 4' with a pinch of salt and pepper.
With the heat turned off, add a teaspoon of minced fresh parsley. Serve the rice and top the dish with the baby cuttlefish and the cooking oil.


La Chinata originated in 1932, in the region of Sierra de Gata, in the province of Caceres. At that time, oil was obtained in very basic olive mills; nowadays, however, they use the most modern grinding and pressing systems which are still purely mechanical but extract a much larger quantity with a clean and controlled method to ensure the quality of the extra-virgin olive oil.

Currently, La Chinata is a benchmark for the gourmet market because of its commitment to the development of new products derived from extra-virgin olive oil, to the innovation of new delicacies, and to exploring new market niches.

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