Frozen Paella Seafood Mix (450g)

Add at the right time: Add shellfish and prawns during the last 8–10 minutes of cooking to keep them tender and juicy.

Arrange for presentation: Nestle the carabiners and crayfish into the rice with tails pointing outward for an authentic paella look.

Don't overcook: Once the mussels and clams open, they're ready—overcooking can make them tough.

Use a good broth: Cook the paella in a rich seafood or fish stock to enhance the deep, savory flavor of the mix.