Paella with prawns, chicken and crunchy peas
Your shopping list
Ingredients
- Paella rice (e.g. Bomba or Bahía rice)
- 90 g
- King prawns (deveined, peeled)
- 4 pieces
- Chicken breast fillet
- 80 g
- Vegetable stock (hot)
- 200 ml
- Garlic clove
- 1/2
- Red pepper
- 1 piece
- Tomato
- 1 piece
- Peas
- 40 g
- Lemon
- 1/2
- Olive oil
- 2 tbsp
- Parsley
- to taste
- Salt and black pepper
- to taste
It’s that simple
Method
Keep the hot stock ready (ideally in a small jug). Wash and chop the vegetables. Place the chicken, prawns and vegetables in separate small bowls around the Q-Olento table.
Heat the teppanyaki plate to medium-high. Add a little olive oil to the plate. Sear the prawns and the chicken pieces on a hot zone in the middle of the plate. Season with salt and pepper. Once they are nicely browned (after about 3–4 minutes), push them to the outer, cooler zone of the plate so they stay juicy.
Turn the plate down to medium heat. Add a little more olive oil and the chopped garlic. Immediately add the paella rice and turn it with the spatulas for about 1 minute until the grains are translucent.
Now gradually pour some of the hot stock directly onto the rice. Thanks to the flat shape of the teppanyaki plate, the rice spreads out flat. Let the stock reduce and keep adding a little more. Keep pushing the rice back into a round, compact shape with the spatulas. This takes about 15–18 minutes until the rice is cooked but still firm to the bite (al dente).
While the rice is simmering in its final stage, put the peas and the diced pepper and tomato on a free, hot spot of the plate and fry for 2 minutes until crisp.
Finally, garnish with fresh parsley, season with salt and pepper as needed, and enjoy.
