Recipe detail

Fish paella Valenciana

12. 2. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Fish

Cuisine: Spanish

Program steps

  • Preheating:
  • 220 °C

To view the entire table, move the table to the right.

Schritt 1: Hähnchenkeulen anbraten

1
Hot air
0 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 220 °C
ventilator icon 100 %
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Schritt 1: Chorizowürfel hinzugeben

2
Hot air
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time icon Termination by time
time icon 00:05 hh:mm
probe icon 220 °C
ventilator icon 100 %
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Schritt 2: Zwiebeln, Paprika, Knoblauch anbraten

3
Hot air
0 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 220 °C
ventilator icon 100 %
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Schritt 3: Reis mit dem Gemüse und Fleisch in Brühe Garen

4
Combination
80 %
time icon Termination by time
time icon 00:25 hh:mm
probe icon 130 °C
ventilator icon 70 %
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Schritt 3: Gambas und Muscheln zugeben und fertig garen

5
Combination
80 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 130 °C
ventilator icon 70 %
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Ingredients - number of portions - 10

Name Value Unit
chicken legs 1.5 kg
chorizo 300 g
cod 1 kg
mussels 0.5 kg
king prawn 10 pcs
paella rice (e.g. arroz bomba) 0.5 kg
rice pepper 3 pcs
sugar snap 250 g
onion 2 g
vine tomatoes 8 pcs
cloves garlic, finely chopped 5 pcs
red pepper powder 1 pcs
saffron, scar 0.3 g
rosemary sprig 1 pcs
vegetable broth 1.5 l
olive oil 0.2 l
salt 1 g
whole black pepper 1 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 536.7 kJ
Carbohydrate 17.7 g
Fat 25.2 g
Protein 57.4 g
Water 0 g

Directions

Step 1: Cut the chorizo into approx. 1 cm cubes. Season the chicken drumsticks with salt and pepper, drizzle lightly with oil and mix well. Then fry in the preheated combi steamer at 220°C, in hot air mode, with the steam flap open, on a frying plate/container until golden brown, about 10 minutes. Add the chorizo cubes and fry for another 5 minutes. Step 2: In the meantime, cut the peppers and onions into approx. 1 cm cubes. Chop the garlic finely. Clean the sugar snap peas. Quarter the tomatoes, de-seed them and cut them into coarse cubes.
Debone the fish fillet and cut into approx. 2 cm cubes. Cut the back of the prawns with scissors and pull out the intestines. Clean the mussels.
Spread a generous amount of olive oil in a roasting container (at least 60 mm). Fry the onions, peppers and garlic at 220°C in hot air mode with the steam flap open for about 5 minutes.
Step 3: Sprinkle the vegetables with paprika powder and mix well.
Distribute the chicken drumsticks, chorizo, tomatoes, sugar snap peas and fish fillet evenly in the container. Sprinkle the rice evenly over the top. Dissolve the saffron in the hot stock and carefully pour it into the container. Halve the rosemary sprig and add it to the container. Cook in combination steam mode at 130°C, 80% humidity, 70% fan speed for approx. 25 minutes until the liquid is almost completely absorbed. Distribute the prawns and mussels evenly over the paella and cook for another 5-8 minutes. The paella is served with a lemon quarter. Note: There are countless variations of paella, e.g. with snails and rabbit. Anything you like is allowed.


Recommended accessories

Enameled GN container

Enameled GN container