If you are a Spanish food lover, you've better not missed out this saffron-infused paella! You will definitely fall in love with this dish.
Ingredients
1 BUNCH parsley
2.5 OZ / 70 G onion
8 OZ / 225 G red peppers
0.5 TSP saffron threads
9 OZ / 250 G bomba rice
1.5 TSP salt
21 OZ / 600 G mixed seafood
5.5 OZ / 150 G peas
7 OZ / 200 G chicken
0.5 TSP pepper
7 OZ / 200 G pike-perch
7 OZ / 200 G pepperoni sausage
2 TBSP olive oil
12.5 OZ / 350 ML hot chicken stock
1 TSP cayenne pepper
1 EA untreated lemon
2 CLOVES garlic
Directions
Wash parsley and shake dry, remove the leaves and add to the mixing bowl. Chop for 8 seconds / speed 6. Decant and rinse the bowl.
Peel garlic. Peel and halve onion. Add them both to mixing bowl. Insert the measuring cup, chop for 6 seconds / speed 8. Decant and rinse the bowl.
Wash, quarter and deseed the peppers. Slice them into narrow strips.
Dissolve the strand of Saffron in 1L warm water. Place the simmering basket into the bowl and add rice. Pour in the saffron-infused water with salt.
Arrange the frozen seafood into the deep steaming tray. Arrange the strips of peppers and peas into the shallow steaming tray. Steam for 20 minutes.
Slice the chicken fillets and season well. Rinse pike-perch and cut into bite-sized pieces. Pan fry the chicken and fish. Reserve for later.
Remove the steamer and set aside with lid closed. Remove the simmering basket with cooked rice and rinse the bowl.
Add oil, garlic-onion mix and peperoni to mixing bowl. Remove the measuring cup, sauté for 5 minutes / 265°F|130°C.
Add chicken stock and rice to the mixing bowl. Remove the measuring cup, cook for 90 seconds / 212°F|100°C / speed 1 / stir.
Put rice in a serving bowl. Add pepper strips, peas, cooking juice, pepperoni slices and parsley. Top with chicken and seafood, garnish with lemon and cayenne pepper.
