Paella

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Preparation

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.

Tips

Use fresh peas in place of frozen peas. Add the fresh peas with the diced sweet pepper.

  • Wire shelf
  • Porcelain dish ½ GN, depth 65 mm
  • Perforated cooking tray
Quantity Ingredient
1 tomato
8 blue mussels
Salt
6 king prawns
1 clove of garlic
2 tbsp olives
Parsley
150 g round-grain rice
Olive oil
Paprika
1 chicken breast
1 onion
80 g calamari rings
½ sweet pepper
75 g peas
½ lemon
1 sachet of saffron
Pepper
250 ml chicken bouillon

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