This blend includes food coloring (with salt, corn flour, E-102, E-110), granulated garlic, ground cumin, white and black pepper, and ground cloves. Each element adds depth: garlic brings pungency, cumin warmth, and the peppers a spicy lift.

Besides paella, it works beautifully in seafood rice, fish stews, fideuà, or even vegetable sautés.

Fun fact: Some chefs dust roasted vegetables with this spice for a sunny Spanish twist.

Suggested use:
Classic mixed paella:

• Sauté 1 chopped onion, 1 red bell pepper, and 2 garlic cloves in olive oil.

• Add 300 g of chicken and 200 g of rabbit, and brown well.

• Stir in 200 g of green beans and 100 g of flat white beans.

• Add 300 g of rice and 1 tsp of the spice blend.

• Pour in 750 ml of hot stock and cook undisturbed until the rice is done.

ALÉRGENO: Trazas de almendra, trazas de sésamo y sulfitos (pueden aparecer de forma natural en el ajo).

DOSIS: Al gusto.

ORIGEN: ESPAÑA

VALORES NUTRICIONALES (por cada 100g)

Energía

279 Kcal

Ácidos grasos saturados

0.27 g

Ácidos grasos monoinsaturados

0.46 g

Ácidos grasos poliinsaturados

1.37 g

Grasas totales

2.1 g

Azúcares

1.8 g

Fibra alimentaria

8 g

Proteínas

8.1 g

Sodio

5.659 g

Hidratos de carbono

53 g