Ingredients

• 150g Onion
• 150g Red Bell Pepper
• 150g Yellow Bell Pepper
• 1 tablespoon Fresh Parsley
• ½ Lemon
• 40g Green Beans
• 2 tablespoons Olive Oil
• 5 Garlic Cloves
• 40g White Wine
• 1 teaspoon Smoked Paprika
• ½ teaspoon Sweet Paprika
• 1 teaspoon Dried Thyme
• 1 tablespoon Tomato Purée
• 200g Canned Tomatoes
• 300g Paella Rice
• 500g Vegetable Stock
• 1 tablespoon Water
• 1 pinch Saffron Threads
• 100g Peas
• Salt & Pepper as needed

Tools

• Cooking Chef XL
• Cooking chef xl bowl
• Small bowl

Method

1. Attach the Stir Tool and Stir Assist Clip
2. Add olive oil, onion and garlic clove to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Cook with splashguard fitted - 5 min, 120°C, Stir 1
5. Then add white wine, smoked paprika, sweet paprika, dried thyme and tomato purée to the Cooking Chef XL Bowl
6. Cook with splashguard fitted - 2 min, 110°C, Stir 1
7. Then add canned tomatoes to the Cooking Chef XL Bowl
8. Cook with splashguard fitted - 10 min, 110°C, Stir 1
9. Then add paella rice to the Cooking Chef XL Bowl
10. Cook with splashguard fitted - 5 min, 110°C, Stir 1
11. Then add vegetable stock to the Cooking Chef XL Bowl
12. Cook with splashguard fitted - 10 min, 100°C, Stir 2
13. Add water and saffron threads to a clean small bowl
14. Mix
15. Transfer content of small bowl to Cooking Chef XL Bowl
16. Add green beans to the Cooking Chef XL Bowl
17. Cook with splashguard fitted - 15 min, 100°C, Stir 2
18. Then add red bell pepper, yellow bell pepper and peas to the Cooking Chef XL Bowl
19. Cook with splashguard fitted - 4 min, 100°C, Stir 1
20. Then add fresh parsley, lemon and salt & pepper to the Cooking Chef XL Bowl
21. Mix with splashguard fitted - 1 min, Stir 1
22. Serve
23. Garnish with lemon

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