Paella in Chinese cabbage bag

Name: Paella in Chinese cabbage bag
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 bag (600 g) frozen paella; 8 large Chinese cabbage leaves; 1/4 l Vegetable broth (instant); 4 Chive straws; 3 TSP Paprika pulp; 50 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON Lemon juice

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 bag (600 g) frozen paella
8 large Chinese cabbage leaves
1/4 l Vegetable broth (instant)
4 Chive straws
3 TSP Paprika pulp
50 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 TABLESPOON Lemon juice

Directions

1
Put the frozen paella mixture without fat in a pan. Fry over medium heat for about 10 minutes, turning. Clean the Chinese cabbage, remove 8 large, outer leaves, wash and pat dry.
2
Cut out any thick veins of the leaves. Bring the stock to the boil in a wide pot. Put leaves in and stew covered for about 5 minutes. Shortly before the end of steaming, add the chives to the stock.
3
Lift out the leaves and chives and let them drip off. Stir the paprika pulp, cream and sauce thickener into the stock, bring to the boil briefly and season to taste with salt, cayenne pepper and lemon juice. Place 2 leaves on top of each other, fill with paella and tie together with chives to form a bag.
4
Pour sauce over the sachets and serve.