Cooking time: 1:30 h - Preparation time: 30 min - Serves 6
Ingredients
500 g Camargue round rice
1 50 g piece chorizo
1 500 g bag mixed seafood
500 g firm-fleshed fish pieces (cod, whiting, perch or monkfish)....)
12 shrimps
6 gambas
1 onion
3 garlic cloves
Organic bell pepper slices, green, red and yellow
Dried Espelette pepper
Olive oil
Coarse salt and pepper
Saffron
Ìäpices for Paëlla
Preparation:
1. Preheat your Kokko for 5 minutes. Then, in a steel paella pan, place 2 tablespoons of olive oil, the diced onion pieces, the chorizo cut into sticks, and the garlic cloves on your griddle.
2. When the onion becomes transparent, stop stirring and add the peppers you've sautéed for 5 minutes, the seafood, and the dried Espelette chillies. Add the saffron, spices, coarse salt and pepper.
3. Cover three-quarters of the dish with water and pour in the rice, simmering over medium heat for an hour, adding water as you go. After the rice has cooked for around 30 minutes, add the fish.
4. Brown the prawns and shrimps in the Kokko.
5. Once the rice is al dente, turn off the Kokko and add the prawns and prawns. Cover your dish ....
