A Steam Combi oven makes a great way to cook a Paella. You don’t have to stand over it on the stovetop while its cooking. The seafood is much more gently cooked in this manner too
METHOD
- Scrub mussels . Place in steam oven proof dish . Pour over 1st measure of ½ cup white wine.
- Steam 100C for 12 minutes or until shells open. Set aside.
- In casserole/pan that will transfer from cooktop to oven ,heat oil and lightly fry onion, garlic and capsicum.
- Add chorizo and cook till slightly browned.
- Add rice and stir in pan to toast.
- Add saffron and turmeric to second measure of wine and add to rice, continue to cook, and add tomatoes and then stock.
- Transfer pan to Steam Oven. Cook for 20 minutes on Steam+ Hot Air at 180C .
- Add fish and prawns to dish, toss and cook for another 6 minutes .
- Add Mussels in shell and cook for another 4 minutes.
- Serve with crusty bread.
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Ingredients
1 T olive oil
1 Onion finely diced
3 garlic cloves chopped
1 red Capsicum, finely diced
1 chorizo sausage sliced
2 c paella rice
¼ t saffron threads
¼ t tumeric
½ cup white wine + ½ cup more for mussells
1 400g can chopped tomatoes
4 c chicken stock
12 -18 mussels raw in the shell
12 raw prawns (shelled with tail still on or whole as desired)
500gms firm white fish fillets cut into large bite size piece
