Snapguide

How to make southern paella in the alto-shaam ctp

Make Southern Paella in the Alto-Shaam CTP

29
STEPS
INGREDIENTS
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.

Preheat combi to 500F (260C).

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

Mix par-cooked vegetables together.

Mix par-cooked vegetables together.

If using fish, cut up and leave fresh.

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.

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 the oil and dry rice.

Add in raw fish (if using).

Add in raw fish (if using).

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.

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

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

Remove Paella from the oven.

Remove Paella from the oven.

Place into a serving dish and enjoy!

Place into a serving dish and enjoy!

  • 5.0c Par boiled rice
  • 0.0c 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