John Myers
Paella Dortmund Royal (Claus Scholz)
The perfect paella dortmund royal (claus scholz) recipe with a picture and simple step-by-step instructions.
- 3 piece Onions
- 1 piece Garlic bulb
- 2 piece Mini salami
- 5 tbsp Oil
- 400 g Paella rice
- 2 piece Rostbratwurst
- 1 piece Red peppers
- 150 g Sweet peas canned
- 150 g Canned sweet corn
- 150 g Canned kidney beans
- 500 ml Vegetable broth
- 150 ml White wine
- 1 pinch Saffron spice
- 1 pinch Salt and pepper
- 1 pinch Chilli flakes
- 1 packet Herbal mixture TK Italian
- 1 bunch Parsely
- For the paella, peel and dice the onions and garlic. Cut the mini salami into thin slices.
- Heat 5 tbsp oil in a large pan (if possible paella pan). Fry the garlic, onions and bifi for two minutes, then reduce the temperature. Fry the grilled sausages separately in a pan, then cut them into slices and add them to the large pan.
- Put the rice in the pan and stir-fry for 2 minutes. Deglaze with 150 ml vegetable stock. Add saffron and stir until the rice is yellow. Add the rest of the vegetable stock. Raise the temperature again and cook for fifteen minutes.
- While cooking, clean the peppers, cut into small cubes and add. Drain the corn and kidney beans and also add to the pan.
- When the rice has absorbed the liquid, add a cup of white wine. After 15 minutes of cooking, reduce the heat and cover it with aluminum foil and let it simmer over medium heat for about 20 minutes. Alternatively, the pan with the paella can also be put in the oven at 160 ° C. (Attention: the pan handle must be suitable for this!)
- The paella is ready when the rice has completely absorbed the liquid and is soft – but it can still have a bit of bite. Stir everything once and add the herbs. Season to taste with salt, pepper and chilli flakes. Arrange on the plate with parsley and serve.
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