Paella

1 chicken breast

about 150 g

Salt

Pepper

white, ground

Paprika

ground

Olive oil

Cut the chicken breast into 2 cm chunks and season with salt, pepper and paprika. Heat up the olive oil in a frying pan. Reduce the heat, brown the chicken over a medium heat for about 4 minutes, then put to one side.

1 onion

small

1 clove of garlic

½ sweet pepper

red

150 g round-grain rice

e.g. parboiled Arborio

1 sachet of saffron

250 ml chicken bouillon

Finely chop the onion, crush the garlic and chop the sweet pepper into 2 cm cubes. Place all the ingredients into the porcelain dish and mix together.

Put the porcelain dish on to the wire shelf in the cold cooking space. Steam.

Steaming 100 °C for 25 Mins

6 king prawns

unpeeled

8 blue mussels

80 g calamari rings

Salt

Wash the king prawns, place them in the perforated cooking tray along with the blue mussels and calamari rings, season with salt.

1 tomato

75 g peas

frozen

2 tbsp olives

black, pitted

Deseed and dice the tomatoes. Mix the diced tomato with the peas, olives and chicken. Add to the rice and mix everything well.

Return the porcelain dish to the cooking space, putting it on the wire shelf and the perforated stainless steel tray underneath. Steam.

Put the food in

Steaming 80 °C for 5 Mins

½ lemon

Parsley

Cut the lemon into quarters. Mix the calamari rings and blue mussels into the rice and garnish with the king prawns, lemon and parsley.