OUTDOOR CHEF GOURMET SET Anwenderhandbuch Seite 9

PAELLA
INGREDIENTS
4 tbsp olive oil
4 chicken drumsticks
Salt
Freshly ground pepper
2 medium-sized onions, chopped
4 cloves of garlic, crushed
200 g short-grain rice
A few saffron stigmas
2 dl/200 ml vegetable stock
PREPARATION
Season the chicken drumsticks with salt and pepper. Remove the round stem ends of the tomatoes, quarter them, remove the gelatine-like mass
with the pips and chop. Dice the tomato quarters. Cook the peppers in boiling salt water for 10 minutes, refresh in cold water, peel, halve them,
remove the stem ends and the seeds and cut into strips. Heat the olive oil in the Gourmet Pan. Seal the chicken drumsticks on all sides. Add the
onions, garlic and tomato hearts and stir-fry at high heat, until the liquid has been reduced. Add the rice, saffron stigmas and piri piri, stew the
whole lot briefly, deglaze with the vegetable stock, cover and cook for 10 minutes on a medium flame. Spread the mussels out on the rice, pour
white wine over it, cover and cook for another five minutes. Mix in the tomatoes and peppers, place the prawns and monkfish on the rice and
complete cooking for 5 minutes on low heat. Garnish the paella with the slices of lemon.
OPERATING THE GAS KETTLE GRILL
½ tsp piri piri
1 kg blue mussels
1 dl/100 ml white wine
6 tomatoes
2 red peppers/capsicums
4 slices monkfish
8 giant prawns with shells
Lemon slices
Funnel EASY FLIP:
Direct position
Lid:
closed
Preheat:
5 minutes, at level , lid closed