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Paella Rice | Basque with LoveSusana Corcoba grew up in the Basque country, a region bordering Spain and France, renowned for its strong culture of traditional cooking with quality produce. At home Susana's Ama was always preparing something fresh from the local market, which sparked her obsession and passion for good food from an early age. Become a paella queen with this delicious, quick and easy to prepare Paella rice! COOKING INSTRUCTIONSHeat 2 tbs of olive oil over medium

Veal Glace is a concentrated full of flavour veal stock

this saffron enriches Mediterranean

The veal cutlets are grass-fed and pasture-raised

Rolling hills

Hardcore Carnivore Black is: Gluten Free

The semola must have great strength to withstand heavy pressures and the slow-drying process

a region bordering Spain and France

Creates a 10 -11 inch size pizza

and Natural Flavors

Made from Huon and Derwent Valley black cherries alone

distinctive taste that is uniquely Tasmanian

after that time the paella will be ready to serve