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The Paella Fondue

Difficulty Level: Intermediate
Mild
4-6 persons
La Fondue Paëlla

A classic of Spanish cuisine, paella represents a real culinary challenge: the many ingredients involved in its preparation all require different cooking times, and everything must be ready at once. Now that is a dilemma!

Thanks to your Fondussimo Set, you control the cooking of your meats, fish, seafood and vegetables to perfection. You will also love this way of preparing mussels and eating them hot throughout your meal. With a delicious saffron and orange aioli, this recipe is impossible to resist!

La Fondue Paëlla

  • 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
    • 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

    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

    RECOMMENDED GARNISHES

    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!

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