Brown the pieces of squid and prawns, then remove them. Brown the meat.
Season with salt and pepper, and add the garlic, chopped onions, tomatoes, peas, squid, bouquet garni and hot water (2 volumes of water for every volume of rice)
Reduce for 5 mins. Add the rice, season with salt and pepper, add the Spigol and leave to cook for 10-15 mins (depending on the cooking instructions for the rice).
Garnish with cooked mussels, grilled peppers and prawns.
Leave to stand for 5 mins before serving.
Blend of herbs (56%) and spices (44%).
Ingredients: Laurel, rosemary, savory, parsley, basil, thyme, CELERY.
Traces of sesame seeds and mustard. ...Learn more
The name of the product comes from a contraction of ‘ESPIG’, the name of its creator, and ‘gold’, a reference to the quality saffron contained in the ...Learn more
Garlic (or Allium Sativum) is a herb belonging to the Alliaceae family, which originates from an area on the border between China and Kazakhstan.
Garl ...Learn more