1 tbsp olive oil
1/3 cup diced onion
2 tbsp garlic minced
1 cup diced tomatoes
1 cup short grain Spanish rice
1 1/2 cup vegetable stock, or other stock of your choice
4 oz sliced cooked spicy sausage or chorizo (about 3/4 cup)
1/4 cup green peas (if desired)
Pinch saffron strands
Ground black pepper
Heat the olive oil in a wide bottom pan that can be covered.
Add the onions, season with black pepper and sauté for 1 minute.
Add the garlic and sauté for 30 seconds.
Add the rice and coat in the oil from the sauté.
Add the stock, sausage, tomatoes and the saffron.
Bring to a simmer, stir and cover then cook for 20-30 minutes.
When most or all of the stock is absorbed add the Paella Mix pack scattered on the top of the rice (it is good to cut the squid tentacles into a few pieces for final presentation then cook) also add the peas at this point if they are part of your ingredients.
Cover and cook on low for 5-10 minutes to steam the seafood.
Portion and serve with lemon wedges if desired.