Ingredients
Risotto
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme leaves
- 1 pinch saffron threads
- 2 tbsp chicken stock paste
- 800 g hot water
- 1/2 onion, Quartered
- 2 garlic cloves
- 1 red capsicum, Cut into large chunks
- 20 g olive oil
- 100 g chorizo sausage, sliced and cut in half
- 100 g frozen peas
- 300 g arborio rice
- 1 can crushed tomatoes (400g)
- 500 g Seafood marinara mix
- 2 tbsp chopped parsley
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Simmering basket
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I'm cooking this todayRecipe's preparation
Add the thyme, saffron, paprika and chicken stock paste to hot water and set aside.
Place onion and garlic into TM . Chop for 5 seconds, speed 7.
Scrape down and add oil. Sauté for 3 minutes, 100°, speed 1. (MC off)
Add in capsicum and chop for 3 seconds, speed 7. ( If you want the capsicum chunkier, just cut it into strips and omit the extra chopping)
Scrape down and cook for 3 minutes, 100°, speed 1,
"Counter-clockwise operation" . Add chorizo, if using, and cook for a further 2-3 mins.
Add in the stock mix, Arborio rice, peas, tomatoes and pepper to taste. Mix on speed 3 to combine for a couple of seconds
Cook for 16 minutes, 100°, speed 1. Cook with the MC cap out, and place the steaming insert basket on top of lid (to prevent splatters). After the beeps, check the consistency - The mix should still be a little liquid - add extra water if you feel it is needed. .
Add seafood, (poke down into mixture with spatula) and cook for 5 minutes, 100°, speed 1.
Place in Thermoserver and let stand for 5-10 minutes. Sprinkle with chopped parsley before serving.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Wow! what an amazing dish, thank you! will be making again soon
Delicious - I also added parmesan cheese at the end with the parsley.
Modified this a little bit (we don't eat seafood) was delicious. Thank you.
Fabulous recipe! Made two versions of this for NYE - meat version (chicken breast cubed & chorizo) and seafood version (300g green prawns, 600g lobster tails, 100g ocean trout sliced minus chorizo). Use vegetable stock concentrate instead of chicken stock concentrate. No saffron threads in the shops, so omitted. Everyone raving about their delicious dinner.
Looking forward to making the original version!
This was good - I decided to use fish stock instead of water & chicken stock. Also added some diced chicken breast.
This was wonderful I will never make paella on the stove top again.
Awesome dish, Very tasty and tasted like paella too! We all loved it. will definitely make this again. Didn't have any chicken stock, chorizo or capsicum so substituted with veggie stock and Asian frozen veggies. Will definitely be a new family staple. Thank you for sharing!
Really good recipe! My husband and I really loved it! I used fish stock (home made soup) instead of the chicken stock and added a bit more seasoning. My husband also doesn't eat peas, so I ommited them, but added mushrooms and corn kernals (for texture) and this was really nice. Makes a decent amount!
This was a nice, easy dish to cook. I was thrilled that my children loved it too. I'll definitely cook this again.
Sorry I missed that on the instructions. I added in the first step but it shouldn't make much of a difference when it's added.
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