Paella prawns

Cooking Time: 1:30 pm - Preparation time: 30 min - Serves: 6 people



Ingredients 500g round rice Camargue
1 piece of chorizo ​​50g 1
fruit bag sea ​​mixed 500 g 500 g
firm fleshed fish in pieces (cod fillet, Rear whiting, bass or monkfish ...)
12

shrimp 6 prawns 1 onion
3
garlic Slices pepper, green, red and yellow organic pepper espelette


dried olive oil Coarse salt and pepper Saffron


Ìäpices for Paella Preparation:

1. Make your Kokko preheated for 5 minutes. Then, stir in a flat steel paella on your cooktop: 2 tablespoons olive oil, onion pieces diced chorizo, cut into sticks, and garlic.

2. When the onion becomes transparent, stop stirring and add the peppers you have brought back for 5 minutes, seafood, and dry Espelette peppers. Add the saffron, spices, salt and pepper.

3. Cover your preparation with water up to three quarters of the dish and pour the rice you will simmer over medium heat for an hour by adding water to the As. After about 30 minutes add the rice cooking fish.

4. Fry the prawns and shrimp Kokko.

5. When the rice al dente stop Kokko and add shrimp and prawns. Cover your flat .... p> stop stirring and add the peppers you have brought back for 5 minutes, seafood, and dry Espelette peppers. Add the saffron, spices, salt and pepper.

3. Cover your preparation with water up to three quarters of the dish and pour the rice you will simmer over medium heat for an hour by adding water to the As. After about 30 minutes add the rice cooking fish.

4. Fry the prawns and shrimp Kokko.

5. When the rice al dente stop Kokko and add shrimp and prawns. Cover your flat .... p> stop stirring and add the peppers you have brought back for 5 minutes, seafood, and dry Espelette peppers. Add the saffron, spices, salt and pepper.

3. Cover your preparation with water up to three quarters of the dish and pour the rice you will simmer over medium heat for an hour by adding water to the As. After about 30 minutes add the rice cooking fish.

4. Fry the prawns and shrimp Kokko.

5. When the rice al dente stop Kokko and add shrimp and prawns. Cover your flat .... p> water up to three quarters of the dish and pour the rice you will simmer over medium heat for an hour by adding water to the As. After about 30 minutes add the rice cooking fish.

4. Fry the prawns and shrimp Kokko.

5. When the rice al dente stop Kokko and add shrimp and prawns. Cover your flat .... p> water up to three quarters of the dish and pour the rice you will simmer over medium heat for an hour by adding water to the As. After about 30 minutes add the rice cooking fish.

4. Fry the prawns and shrimp Kokko.

5. When the rice al dente stop Kokko and add shrimp and prawns. Cover your flat .... p>