Up To 60 Minutes

portions 4

Ingredients Amount

  • Chicken Legs 4
  • Salt
  • Freshly Group Pepper
  • Medium-Sized Onions - Finley Diced 2
  • Pressed Cloves Of Garlic 2
  • Short Grain Rice 200g
  • Few Strands Of Saffron
  • Piri Piri 2g
  • Vegetable Broth 400g
  • Mussels 1kg
  • White Wine 100g
  • Tomatoes 6
  • Red Peperonis 2
  • Monkish 4 slices
  • Giant Prawns In Their Shells 8
  • Sliced Lemon For Garnishing 1


Season the chicken legs with salt and pepper Cut out the stalk ends of the tomatoes, quarter the cores, removing the pulp with seeds, and chop up finely. Dice the tomato quarters. Cook the pepperoni in boiling salt water for 10 minutes. Rinse in cold water, peel, and halve the pods. Remove the stalk end and seeds and cut the pods into strips.


Heat the olive oil in the gourmet pan and sear the chicken legs on all sides. Add the onion, garlic and tomato cores and sauté on medium heat until the liquid has been reduced. Briefly also sauté the rice, saffron strands and piri piri and deglaze with the vegetable broth. Close the lid and cook the paella on medium heat for 10 minutes. Spread the mussels out on the rice, pour on the white wine and cook for a further 5 minutes with the lid on. Stir in the tomatoes and pepperoni. Lay the monkfish and prawns on the rice and cook for a further 5 minutes on the lowest heat.

Direct Heat Volcano Position




5 minutes on a medium level with the lid closed