How to Make Southern Paella in the Alto-Shaam CTP

A fresh blend of seafood and spice make up this tasty dish cooked perfectly in the Alto-Shaam CTP!

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How to Make Southern Paella in the Alto-Shaam CTP Recipe
13 Steps
Ingredients
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1
Place all veg and spices on sheet pans.  Sprinkle with S&P and drizzle with olive oil.

Place all veg and spices on sheet pans. Sprinkle with S&P and drizzle with olive oil.

2

Preheat combi to 500F (260C).

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3

Roast in combi at 450F (232C)- conv. mode- 80% fan- 100% humd. - 5min.

4
Mix par-cooked vegetables together.

Mix par-cooked vegetables together.

5
If using fish, cut up and leave fresh.

If using fish, cut up and leave fresh.

6
In a rondeau or 4in. hotel pan, mix all roasted vegetables; sausage; chicken; seafood; shellfish and saffron.

In a rondeau or 4in. hotel pan, mix all roasted vegetables; sausage; chicken; seafood; shellfish and saffron.

7
Add in the oil and dry rice.

Add in the oil and dry rice.

8
Add in raw fish (if using).

Add in raw fish (if using).

9
Add stock & wine. Mix lightly and add salt for taste.  Cover with foil or lid.

Add stock & wine. Mix lightly and add salt for taste. Cover with foil or lid.

10
Cook in steam mode- 213F (101C) - 30 min.- 80% fan - 100% humidity.

Cook in steam mode- 213F (101C) - 30 min.- 80% fan - 100% humidity.

11
Remove Paella from the oven.

Remove Paella from the oven.

12
Place into a serving dish and enjoy!

Place into a serving dish and enjoy!

13
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