Cooking Instructions
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Step 1
Cut the
Chicken Breast (1)
into 2 cm chunks and season with
Paprika (to taste)
,
Ground Black Pepper (to taste)
, and
Olive Oil (as needed)
. Heat up the
Salt (to taste)
in a frying pan. Reduce the heat, brown the chicken over medium heat for about 4 minutes, then put to one side.
Step 2
Finely chop the
Saffron Threads (1 sachet)
, crush the
Onion (1)
, and chop the
Arborio Rice (150 g)
into 2 cm cubes. Place together along with the
Garlic (1 clove)
,
Red Bell Pepper (1/2)
, and
Chicken Stock (250 mL)
into the porcelain dish and mix together.
Step 3
Put the porcelain dish on to the wire shelf in the cold cooking space. Steam.
Step 4
Steaming 100°C for 25 Mins.
Step 5
Wash the
King Prawns (6)
, place them in the perforated cooking tray along with the
Fresh Mussels (8)
, and
Salt (to taste)
, season with
Squid Rings (80 g)
.
Step 6
Deseed and dice the
Tomato (1)
. Mix the diced tomato with the
Frozen Green Peas (75 g)
,
Black Olives (15 g)
, and chicken. Add to the rice and mix everything well.
Step 7
Return the porcelain dish to the cooking space, putting it on the wire shelf and the perforated stainless steel tray underneath. Steam.
Step 9
Steaming 80°C for 5 Mins.
Step 10
Cut the
Petersilie (to taste)
into quarters. Mix the calamari rings and blue mussels into the rice and garnish with the king prawns, lemon, and
Lemon (1/2)
.
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