Oven Paella

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the prawns open at the back and remove the gut. Wash the shrimps and pat them dry. Wash chicken legs and escalopes and pat dry. Divide chicken legs once at the joint and cut through. Cut the schnitzel into cubes. Cut chorizo into slices

2. 2

   Wash and halve the tomatoes. Clean, wash and chop the peppers. Peel and finely dice onion and garlic. Wash, clean and halve the beans. Cook the beans in boiling salted water for 3-4 minutes, drain and drain

3. 3

   Heat the oil in a large frying pan. Brown the slices of sausage and prawns in it, take them out. Season meat and chicken legs with salt and pepper. Fry in hot frying fat in portions all around, remove. Sauté the bell pepper, onion and garlic in the frying fat. Add rice, tomatoes and saffron and fry briefly. Add approx. 500 ml stock or broth, bring to the boil once. Season with salt and pepper. Arrange with beans, meat and chicken pieces in a large casserole dish. Bring 500 ml stock or broth to the boil and pour on

4. 4

   Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 30-35 minutes (do not stir) until the rice is cooked and the liquid is absorbed. About 5 minutes before the end of the cooking time, spread the prawns and slices of sausage on the paella. Remove the paella from the oven, cover with aluminium foil and leave to rest for 7-8 minutes. Wash the parsley, shake dry. Pluck off leaves and cut into strips. Sprinkle the paella with parsley and garnish with lemon slices

Nutrition Facts

KCAL
940 kcal

CARBS
66 g

FATS
43 g

PROTEINS
72 g