Classic Spanish Paella

1. Place the medium pot on high heat with 1 1/2 cups of water. Bring to a boil then pour in the Spanish rice blend. Stir, then place the lid on the pot and cook on low heat for 16 minutes. Remove from burner and leave the lid on.

2. While the rice is cooking, cut the carrots into 1/4-inch diced pieces. Place the large sauté pan on medium-high heat with 3-4 teaspoons of olive oil. Preheat the pan for 2-3 minutes then carefully add the diced chicken. Sauté for 3-4 minutes then stir in the diced carrots. Remove the shrimp from the bag and rinse with cold water then dry well. Add to the pan along with the peas.

3. Cook the Paella blend for 2-3 minutes more then add the cooked rice and wine clam stock to the pan. Bring to a low simmer then remove from heat. (For softer rice, add 2 tablespoons of water and cook for 3-5 minutes longer.) Taste and add salt and pepper as desired. Turn off all heating elements.
4. Divide the Paella between two plates or shallow bowls. Top with a spoonful of the red pepper tapenade (#1). Enjoy this Valencian delight!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.