Name: How to make southern paella in the alto-shaam ctp
Ingredients: 5.0c Par boiled rice; 1/2c Veg or olive oil; 3.0 Packets saffron; or real; 4.0lb Mixed par-cooked seafood & shellfish; 2.0lb Marinated chicken thighs (par-cooked); 1.0lb Kielbasa sausage; Mixed vegetables & spices; 5.0c Seafood or chicken stock; 4.0c Dry white wine

STEPS
INGREDIENTS
Place all veg and spices on sheet pans.  Sprinkle with S&P and drizzle with olive oil.
Preheat combi to 500F (260C).
Roast in combi at 450F (232C)- conv. mode- 80% fan- 100% humd. - 5min.
Mix par-cooked vegetables together.
If using fish, cut up and leave fresh.
In a rondeau or 4in. hotel pan, mix all roasted vegetables; sausage; chicken; seafood; shellfish and saffron.
Add in the oil and dry rice.
Add in raw fish (if using).
Add stock & wine. Mix lightly and add salt for taste.  Cover with foil or lid.
Cook in steam mode- 213F (101C) - 30 min.- 80% fan - 100% humidity.
Remove Paella from the oven.
Place into a serving dish and enjoy!
5.0c Par boiled rice
1/2c Veg or olive oil
3.0 Packets saffron, or real
4.0lb Mixed par-cooked seafood & shellfish
2.0lb Marinated chicken thighs (par-cooked)
1.0lb Kielbasa sausage
 Mixed vegetables & spices
5.0c Seafood or chicken stock
4.0c Dry white wine

How to make southern paella in the alto-shaam ctp

Make Southern Paella in the Alto-Shaam CTP