The Paella Fondue

Ingredients

When using the Evolution Mini, reduce the amount of ingredients by about one-third.

FOR THE WHITE WINE AND SAFFRON BROTH

• 2 cups (500 ml) of high quality dry white wine
• 1 x 900 ml container of Campbell’s seafood broth
• 1.8 liters of water (if desired, use the broth’s container for measuring)
• 3 tablespoons of garlic tomato paste
• 4 dehydrated chicken broth cubes (or 6 tsp of liquid concentrate)
• 3 crushed garlic cloves
• ½ teaspoon of smoked Spanish paprika (pimento)
• 1/8 teaspoon of sugar
• 1 big pinch of saffron or more, to taste
• ¼ cup of half salted butter
• Salt, freshly ground pepper and lemon to taste

FOR THE SAFFRON RICE

• 2 cups of long grain white rice
• 3 cups of water
• 1 cube of dehydrated chicken broth, crumbled
• 1 tablespoon of butter
• 1 pinch of saffron
• See simplified version in the "A few tips" section

FOR THE ORANGE AND SAFFRON AIOLI

• 1 cup of real store-bought mayonnaise
• The juice and zest of ½ an orange
• 3 garlic cloves finely minced
• 1 tablespoon of olive oil
• 2 pinches of saffron

FOR THE SMOKY PAPRIKA DIP

• 1 cup plain Greek yogurt
• 1 tbsp smoked paprika
• 1 tbsp fresh lemon juice
• 1-2 cloves garlic, pressed or finely chopped
• 1 tbsp extra-virgin olive oil
• Salt and ground black pepper to taste
• Tabasco to taste for a spicier touch (Optional)

SUGGESTED DIPPING INGREDIENTS

• Mussels (cooked in 1-2 minutes)
• Whole raw shrimp (cooked in 2-3 minutes)
• Calamari rings (cooked in 3-4 minutes)
• Chicken cubes (cook time depends on size)
• Chorizo sausage meat in meatballs (cooked in 6-8 minutes)
• Bell pepper strips
• String beans (cooked in 6-7 minutes)
• Green peas (cooked in 1 minute)
• Cherry tomatoes
• Citrus wedges (to taste and to garnish)

2 pounds of mussels (1-2 minutes), 250 grams of whole raw shrimp (2-3 minutes), 250 grams of calamari rings (3-4 minutes), 400 grams of chicken (according to the size of the pieces), 1 basket of string beans (6-7 minutes), 2 cups of green peas (1 minute), 1 basket of miniature tomatoes (according to the desired consistency.)

Preparation

• Pour the white wine in a large pot and reduce to half. Add all the other ingredients to the broth except the salt and pepper, bring to a boil and lower the heat to let simmer for 20 minutes. Taste and rectify seasoning.
• Combine all the rice ingredients in a medium sized pot, cover with a lid, bring to a boil and cook on very low heat, without removing the lid for 20 minutes.
• Combine all the ingredients of the dips in separate bowls. Mix well.
• Display the garnishes in a serving plate and decorate with lemon slices if desired.

A few tips

• For a beautifully tinted yellow aioli, prepare it 24 hours in advance: the saffron will have time to colour the preparation.
• Simplified rice option: It is possible to prepare white rice and infuse it with a small amount of fondue broth.
• Use the remaining broth to create a soup meal!