multifunctional pan Paella "Campagnarde"





20 min.

baking time

30 min.
  • First of all sear the chicken and pork in a frying pan with a little olive oil, season lightly with salt and pepper.
  • Once it is all golden brown on all sides, remove the meat and set the roast juice aside.
  • Add the (dry) rice to a previously oiled HEXAGON frying pan and distribute evenly.
  • Pour the olive oil in a spiral from the center to the edges. Sprinkle with saffron, lay the sliced chorizo and the small cubes of bell pepper on top of it.
  • Then distribute the meat above it, pressing lightly.
  • Add the squid, sea food cocktail and shrimps and press them down lightly.
  • Finally add the previously cleaned mussels and the prawns.
  • Add about 1 liter of cold water.

1 kg long grain or short grain rice

1 spicy chorizo

4 whole chicken legs

500 g pork (fillet or similar)

1 red or green bell pepper

250 g seafood cocktail

1 squid or calamari

150 g Aesop shrimp

1 liter (small) mussels

1 or 2 king prawns (langoustines) per person

Olive oil, salt, saffron

1 paella pan, diameter 50 cm