Paella

Food & More

INGREDIENTS
2.00
chicken stock
800.00 g
rice
200.00 g
onions
200.00 g
leeks
50.00 g
celery
50.00 g
red peppers
100.00 g
frozen peas
200.00 g
chicken
400.00 g
large prawns
400.00 g
chipolatas
100.00 g
chorizo
100.00 g
shrimps
400.00 g
salmon
1.00 pc
lemons
according to taste
olive oil, white wine and garlic

Bake chicken and chipolata on the griddle (180°C) and put aside. Then bake salmon and prawns on the griddle (180°C) (2 minutes on both sides). Stew onion, leek, celery and bell pepper in a pan on the Hercules induction hot plate (for 2 minutes, first 240°C; then 120°C), and put aside. Put a pan with a little olive oil on the induction hot plate, pour in the nasi rice and bake for 1 minute at 240°C. Moisten with the chicken stock and cook for 5 minutes until the rice is done. Add all other ingredients to the rice, together with their baking or cooking juices. Continue to cook for approx. 5 minutes.

Do not drain any remaining liquid. The liquid will be absorbed by the rice. If too dry, add some more chicken stock to the rice.

Serving tip: serve the paella in a deep plate and decorate with fresh shrimps, fresh peas and a lemon quarter.

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