Paella from the Omnia

Ingredients for 2 servings:

• 120 g fish fillet(s), white, firm, e.g. cod
• 10 shrimp, peeled and deveined
• 250 g chicken fillet(s)
• olive oil
• 2 garlic cloves
• chili flakes
• curry powder
• 1 onion(s)
• 1 bell pepper(s), red
• 125 g risotto rice
• 0.05 g saffron
• 1 tsp turmeric powder
• ½ tsp paprika powder
• 1 tsp. clove powder
• 300 ml vegetable broth or chicken broth
• n. B. Salt
• 1 handful of peas, frozen
• 4 cocktail tomatoes
• 1 lemon(s)
• a few sprigs of parsley, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

A highlight in the holiday kitchen

Cut the fish fillet into cubes approximately 3 x 3 cm. Peel and press one garlic clove. Marinate the shrimp and fish cubes in a little olive oil with the garlic and chili flakes for at least 1 hour. Cut the chicken fillet into 5 x 5 cm cubes and marinate in a little olive oil with curry powder for at least 1 hour. Peel and finely dice the onion. Peel and finely chop the second garlic clove. Wash and trim the bell peppers and cut into bite-sized pieces. Mix the saffron, turmeric, paprika powder, and clove powder with a little stock. Heat a little olive oil in a pan and sauté the diced onion until translucent. Fry the bell pepper pieces. Add the chicken fillet cubes and fry them as well. Add the chopped garlic. Add the rice and sauté briefly, stirring, until coated with oil. Now deglaze everything with the spices mixed with the stock. Add the remaining stock and the peas. Add salt. The amount of salt depends on whether the broth is salted or not. Bring everything to a boil briefly. Distribute the contents of the pan evenly in the Omnia oven. Heat the Omnia with the lid closed over high heat for 5 minutes and then cook on low heat for 15 minutes. In the meantime, wash and halve the cherry tomatoes, cut the lemon lengthwise into wedges and, if desired, chop the parsley. After 15 minutes, distribute the shrimp, fish cubes and cherry tomatoes over the paella. Close the lid again. Increase the heat to high for 3 minutes to bring the Omnia back up to temperature and then cook on low heat for another 5 minutes. Serve the paella with the lemon wedges and, if desired, sprinkled with parsley.