Cooking time: 1:30 h - Preparation time: 30 min - For: 6 people
Ingredients
500 g of Camargue round grain rice
1 piece of chorizo of 50 g
1 bag of mixed seafood of 500 g
500 g of firm-fleshed fish in pieces (cod back, whiting back, perch or monkfish...)
12 shrimps
6 prawns
1 onion
3 cloves of garlic
Slices of pepper, green, red and yellow organic
Dried Espelette pepper
Olive oil
Coarse salt and pepper
Saffron
Spices for Paella
Preparation:
1. Preheat your Kokko for 5 minutes. Then, stir in a steel Paella dish on your hob: 2 tablespoons of olive oil, the onion pieces cut into cubes, the chorizo cut into sticks, and the garlic cloves.
2. When the onion becomes transparent, stop stirring and add the peppers that you have fried for 5 minutes, the seafood, and the dried Espelette peppers. Add the saffron, spices, coarse salt and pepper.
3. Cover your preparation with water up to three quarters of the dish and pour in the rice that you will simmer over medium heat for one hour, adding water as you go. After about 30 minutes of cooking the rice, add the fish.
4. Fry the prawns and shrimps in the Kokko.
5. Once the rice is al dente, stop the Kokko and add the shrimps and prawns. Cover your dish ....
