Today’s consumers are increasingly concerned about the origin of the products they buy, especially when it comes to food.
In this sense, Europe is synonymous with quality, food safety, and traceability.
The reason is that the European Production Model, in which the production of all our foods, such as olives, is framed, complies with the most demanding standards in the world.
This guarantees that only products of the highest quality reach your table, and with all the sanitary guarantees.
Therefore, putting Europe at your table, with products such as olives, olive oil, Iberian ham, or Manchego cheese, among many others, is a guarantee of quality, flavor, variety, and above all, enjoyment.
MIXED PAELLA WITH HOJIBLANCA OLIVES
- 4 oz. Hojiblanca black olives
- 3 chicken thighs, cut into pieces
- 7 oz. squid, diced
- ½ red bell pepper, diced
- 1 tomato, grated
- 1 tbsp. tomato paste
- 1 tsp. sweet paprika
- 1 cup bomba or short grain rice
- ¼ tsp. saffron
- 2 cups seafood or fish stock
- 1 sprig of rosemary
- 16 peeled shrimp
- ½ tsp. salt
- Olive oil
STEP BY STEP INSTRUCTIONS
Heat the oil in a paella pan and add the chicken. Brown on all sides, add a pinch of salt. Remove without cooking completely and set aside.
Add the diced squid and sauté for about 3 minutes over medium heat so it does not burn. Add the bell pepper and sauté for a few minutes. Add the grated tomato, tomato paste, and then the sweet paprika. Sauté for 5 minutes.
Add the rice and saffron and sauté for a few minutes. Add the warm broth and salt. Place the chicken, black olives, and the sprig of rosemary in the middle of the paella.
Cook over high heat for 10 minutes and 8 minutes over medium heat. Add the shrimp for the last 8 minutes of cooking.
At the end of the cooking time, remove from the heat and cover the paella with a cloth or aluminum foil and let stand for 5 minutes before serving.
Stir the rice to mix everything and serve.