Breville the Thermal Pro BEF450XL Mode D'emploi page 25

PAge heAder..... RECIPES
SEAFOOd PAELLA
Serves 6–8
INGREdIENTS
4 small raw blue swimmer crabs
12 large green prawns, left whole
12 small black mussels, cleaned and de-beared
1 quart fish stock
1 teaspoon saffron threads
3 tablespoons extra virgin olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 teaspoon smoked paprika
16oz can diced tomatoes
2 cups Arborio or Spanish rice
½lb whole clams, purged
½ cup frozen peas
1 small roasted red capsicum, sliced
1 lemon, cut into wedges
METHOd
1. Remove flap from the undersides of
crabs then flip crab over. Place your
thumb under the shell between the
two back legs and slowly pull the shell
away from the body. Discard. Remove
the feather like gills and front feelers
and discard. Carefully rinse the crab
if needed – do not put under running
water. Using a sharp knife cut the body
in half. Then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will
help the heat get into the shell.
2. Place stock and saffron in a saucepan
and heat gently to infuse. Cover and
keep warm.
3. Heat half the oil in skillet on setting 12.
Cook whole prawns until just cooked
through; remove and set aside. Add
crabs and cook 5 minutes, or until just
changing color. Remove and set aside
with prawns.
4. Add remaining oil and cook onions
and garlic until softened; add paprika
and cook for a further 30 seconds.
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5. Stir in tomatoes and cook for
2–3 minutes. Add rice and stir until
well coated. Pour in ¾ of the stock and
stir to combine. Reduce heat to setting
6–8 and cook, covered, for 10 minutes.
After 10 minutes check rice, add a little
more stock if the rice looks too dry.
6. Arrange raw seafood, peas, roasted
capsicum, over rice and cook, covered
for a further 5 minutes or until the
seafood is cooked and the rice is tender.
Scatter over lemon wedges.
7. Turn heat off and keep covered for
5 minutes before serving.