Chef vocation

paella

Paella


The Star of Valencian Cuisine!

Ingredients:

1000 g parboiled rice
3 garlic cloves
2 L vegetable soup
500 g cleaned squids
1 kg mussels
20 prawns
200 g extra-virgin olive oil
300 g onions
400 g peppers
300 g frozen peas
1 kg chicken (cut in 16 pieces with bones)
3 g curry
30 g parsley
2 saffron packets
Salt and white wine to taste

Procedure:

Mix saffron and curry into the vegetable soup. In a pan, brown the chicken with oil, onion, garlic and wine. Place in the dedicated pan (see the recommened accessories). In sequence add: rice on chicken and onion, then cut peppers, mussels, peas, squids and prawns. Pour the vegetable soup, the chopped parsley and a pinch of salt over it. Cook according to the dedicated program.

misto

 

umidità

90 % standard

temperatura

180°C

tempo/sonda

18-20 minutes

ventola

Full Speed

 

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