Cooking time: 1:30 h – Preparation time: 30 min – Serves: 6
Ingredients
500 g Camargue round rice
1 piece of chorizo (50 g)
1 bag of mixed seafood (500 g)
500 g firm white fish, cut into pieces (cod loin, whiting, perch, monkfish, etc.)
12 prawns
6 king prawns
1 onion
3 garlic cloves
Slices of organic green, red, and yellow bell pepper
Dried Espelette pepper
Olive oil
Coarse salt and pepper
Saffron
Paella spices
Preparation:
1. Preheat your Kokko for 5 minutes. Then, in a steel paella pan on your cooking grate, sauté 2 tablespoons of olive oil, diced onion, chorizo cut into sticks, and the garlic cloves.
2. When the onion turns translucent, stop stirring and add the bell peppers, which you have sautéed for 5 minutes, the mixed seafood, and the dried Espelette peppers. Add the saffron, spices, coarse salt, and pepper.
3. Cover your mixture with water up to three-quarters of the pan and add the rice. Simmer over medium heat for one hour, adding water as needed. After about 30 minutes of cooking the rice, add the fish.
4. Sear the king prawns and prawns on the Kokko.
5. Once the rice is al dente, turn off the Kokko and add the prawns and king prawns. Cover your dish….
