Paella pan

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel the shrimps, except for the tail fin, and remove the intestines. Wash shrimps and pat dry

2. 2

   Carve the tomato crosswise, blanch with boiling water, let it stand for a short time. Quench tomato, peel skin. Cut tomato into slices and remove seeds. Chop the flesh. Peel onion and garlic and chop finely. Clean, wash and cut the bell peppers into strips. Heat the oil in a paella pan (approx. 30 cm below/ 35 cm Ø above, approx. 5 cm high)

3. 3

   Steam tomatoes, undefrosted peas and beans, paprika, onion and garlic for 5-6 minutes while stirring occasionally. Cut the chorizo into slices, add to the hot frying fat and fry for 3-4 minutes while turning. Add prawns, fry for 2-3 minutes, remove. Add rice, 1 tsp. salt, saffron and vegetables to the pan, mix everything. Add approx. 1 1/4 litre of water, bring to the boil

4. 4

   Spread the sausage on the rice. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 25-30 minutes (do not stir) until the rice is cooked and the liquid is absorbed. 5 minutes before the end of the cooking time, spread the prawns on the paella. Remove the paella from the oven, cover with a tea towel and leave to rest for 7-8 minutes

Nutrition Facts

KCAL
610 kcal

CARBS
72 g

FATS
23 g

PROTEINS
30 g