Retail

Rice with clams

Rice with clams from Querida Carmen brings you the exquisiteness of a perfect combination of rice and seafood with which you can taste the Mediterranean at your table. The clams are considered one, rich in iron and phosphorus aphrodisiac product. It was known to the Romans, because these bivalve molluscs were used as ingredients for sauces or protagonists of succulent aperitivos..ya during the I century B.C. in the city of Pompeii, the Roman Paratus feted with dinners at his friend Pansa offering, among other delicacies, oysters, larks, mussels and clams. It is one of the most appreciated molluscs of Spanish cuisine, for its intense peculiar taste, smooth texture, high flavoring power sailors and great presence on the plate dishes. Besides its fishing is very laborious sand making it a unique ingredient. And when the rice absorbs the flavor of the clams, it becomes clear that golden color and aromas of summery landscape between the Atlantic and the Mediterranean. Hands to work away! Just cook and sing.

Ingredients: Seafood stock (water, rockfish, (gurnard, scorpion fish and sea spider), crayfish, crabs, tomatoes, carrots, leeks, onions,chicken, pork ribs, garlic, dried red peppers, salt and spices), carnaroli rice, clams 17%, green beans 3.5%, tomatoes, olive oil, garlic, salt and spices.
Allergenic information: Contains fish and crustaceans.

Available formats: Pack Kit (tube + canned broth + rice) and Pack Just Can (canned broth).

Quick and easy to make! Open the can and pour the contents into a casserole of 24 cm of diameter. Turn on the hob and heat at medium temperature. When it begins to smoke, add 200 g of rice. Cook at medium heat for 20′ stirring from time to time. Let it stand for 2-3′. Chop up parsley and a garlic clove adding at the end of the cooking.

 

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Bouillabaise soup

The fishermen of the coast between Marseille and Toulon will they cooked this soup with sea water, some herbs and rock fish bottom of their nets that had no outlet in the fish market. So elementary that dish come to the mainland and later became bourgeois delicacy bouillabaisse Marseillaise renamed it. Jealous as they are of their gastronomic heritage, the French the patented and established the minimum ingredients that must contain the broth permeate the bread or potatoes. And here they are almost ready to serve, with soft French music background, taste salt and those golden memories of the Riviera. Querida Carmen, you about to enjoy the here and now.

Ingredients: Fish stock (water, potatoes, string green beans, crayfish, crab, conger eel, rock fish (mullet, scorpion fish, spider fish), monkfish, onions, olive oil, garlic, tomatoes, parsley, spices and salt), monkfish, turbot and mussels. Bread (wheat flour, water, salt, yeast, malt flour)
Allergenic information: Contains fish, crustaceans and mollusks.
Bread Allergenic information: contains gluten, might contain small amounts of nuts, chestnuts, seeds of sunflower, dairy, soy and sesame seeds.

Available formats: Pack Kit (tube + canned broth + rice) and Pack Just Can (canned broth).

Quick and easy to make! Open the can and pour the contents into a casserole of 24 cm of diameter. Turn on the hob and heat at medium temperature. When it begins to smoke, add 200 g of rice. Cook at medium heat for 20′ stirring from time to time. Let it stand for 2-3′. Chop up parsley and a garlic clove adding at the end of the cooking.

Squid and seafood paella

paella-español-inglesPaella is one of the few dishes in the world that looks the recipient’s name that gave it life. Originally from Valencia, it is a dish with dazzling deserved reputation because of the many ingredients that comprise it and its perfect combination of all of them. It is served in restaurants around the world, but none there like this that Querida Carmen proposes: an exquisite and elaborate combination of fish, seafood and impregnated with the most succulent fruits of the sea rice.
The rest only depends on the company, since oceanside with loved ones is to appreciate what it means to share this tasty gift of life.

Ingredients: CONTENT OF THE TIN (84,5%):  Seafood Stock 79% (water,  lobsters 10%  (CRUSTACEANS), monkfish 5,6% (FISH), tomatoes, onion, leek, carrot, olive oil, CELERY, cabbage, garlic, salt and sugar ),  squid 8% (MOLLUSC), onion, tomato sauce (tomato, olive oil, sugar), ALMOND, garlic, parsley and salt), green peas and red pepper.
CONTENT OF THE BAG 15,5%: Rice.
> MAY CONTAIN SMALL TRACE OF GLUTEN, MILK AND SOY <

Available formats: Pack Kit (tube + canned broth + rice) and Pack Just Can (canned broth).

Quick and easy to make! Open the can and pour the contents into a casserole of 24 cm of diameter. Turn on the hob and heat at medium temperature. When it begins to smoke, add 200 g of rice. Cook at medium heat for 20′ stirring from time to time. Let it stand for 2-3′. Chop up parsley and a garlic clove adding at the end of the cooking.

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Place setting with plate, knife and fork

Mushroom risotto

risotto-español-inglesThe risotto is a great dish of universal gastronomy. Its origins date back to 1574 in the city of Milan and fall on the dedication and love of an artist who worked the windows of the Duomo. Another work of art that Italians say they should be mantecato (creamy), legato (grains separated but united by the cream) and all’onda (gently spread on the plate). When the rice absorbs the flavor of mushrooms and cheese and saffron added, cobra gold color and gives off aromas of landscapes between Piedmont and Lombardy, passed through casserole mamma…

Ingredients: CONTENT OF THE TIN 85%: Chicken broth and vegetables (water, 8.5% chicken, potato, onion, leek, carrot, olive oil, CELERY, garlic and cabbage), mushrooms 12% (boletus edulis), cream (MILK AND ITS DERIVATIVES), onion, butter (MILK AND ITS DERIVATIVES), olive oil and salt. CONTENTS OF THE BAG 15%: Carnaroli rice.
> MAY CONTAIN TRACES OF GLUTEN, SOY, FISH AND SHELLFISH <

Available formats: Pack Kit (tube + canned broth + rice) and Pack Just Can (canned broth).

Quick and easy to make! Open the can and pour the contents into a casserole of 24 cm of diameter. Turn on the hob and heat at medium temperature. When it begins to smoke, add 200 g of rice. Cook at medium heat for 20′ stirring from time to time. Let it stand for 2-3′. Chop up parsley and a garlic clove adding at the end of the cooking.

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Place setting with plate, knife and fork