http://www.germanpool.com/eng/cooking/recipe_page.php?id=981
Seafood Paella
Approx. 45 min
Ingredients:
Risotto Rice250g
Shrimps6-8
Blue Mussels6
Squids100g
Garlic (grated)some
Onion (diced)1/3
White Wine200ml
Chicken Broth300ml
Red Bell Pepper (deseeded & diced)1/3
Green Bell Pepper (deseeded & diced)1/3
Lemon (wedges)1/2
Parsley (chopped)some
Seasoning:
Turmeric Powder1 tsp
Sweet Paprikasome
Saffronsome
Salt1/2 tsp
Sugar1/2 tsp
Ground Black Peppersome
Steps:
1.
Wash and drain the risotto rice. Wash and devein seafood. Set aside.
2.
Set the Induction Cooker to medium-high heat. Heat oil and then pan-fry the seafood with grated garlic. Add some white wine, stir-fry for 1 min, then take out the seafood and set aside.
3.
Heat oil in the grill pan and sauté onion until softened and browned. Add risotto rice and drizzle the remaining white wine into the pan. While the rice is still moist, keep sautéing at high heat for 2 min.
4.
Once the wine is evaporated, set to medium heat. Add a little chicken broth into the rice. Cover the lid and cook for 2 min before opening it.
5.
Repeat adding the broth and covering the lid for several times. Only add in more broth when the liquid is fully absorbed by the rice.
6.
When all of the chicken broth has been added to the rice (takes roughly 10 min), the rice should be nearly done. Add seasonings and diced bell peppers. Stir well.
7.
Return the cooked seafood into the pan, stir well and cover the lid for 2 min. Switch off the heat. Add in lemon wedges and parsley. Done.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference