Half Steam + Heat
The scallops can be replaced with fresh diced fish of your choice.
Many other types of seafood can be added to this recipe
1 clove of garlic, crushed
1 onion, peeled and diced
2 tablespoons of extra virgin olive oil
1 cup of paella rice
1 pinch of saffron
1 red pepper, roughly chopped
2 cups of fish stock
200g of green prawns, peeled and de-veined
200g of fresh scallops
3 tomatoes, cut into quarters and cored
Preheat the oven to 110°C on the Half Steam + Heat function.
In a wide-bottomed, ovenproof pan, sauté the garlic and onion in the olive oil for five minutes.
Add the rice and sauté for a further 5 minutes.
Add the saffron, red pepper and stock and bring to a simmer. Cover with a lid and place in the oven for half an hour.
Add the scallops and prawns to the paella pan, replace the lid and cook in the oven for a further 5 minutes.
Mix the chopped tomato petals into the paella and serve.