Philips HD4779 user manual Paella, Finely diced, Into ¼ segments

•Use only Italian short-grain rice (e.g. Arborio, Carnaroli, Vialone) for better tasting risotto. NEVER wash the rice. Every bit of the rice starch helps make risotto creamy.

•It is important to add hot stock, not cold, to the rice during the cooking process for better cooking result.

•The quantity of liquid suggested in the recipes is always approximate. In actual cooking, you should be prepared to use more, or sometimes less, as the risotto itself requires. Use hot water if the stock has been used up before the rice is fully cooked.

•Perfectly cooked risotto should not be hard and stick to the serving spoon, nor should it be so liquid that it runs off your plate. The texture should be supple and fluid, with a creamy, slightly soupy consistency, but with body.

Paella

Serving size: 4-6 persons

Preparation Time: 20 minutes

Total Cooking Time: 22 minutes

Ingredients	Preparation Method
50mL Olive Oil	---
80g Chorizo Pampelona	Finely diced
75g Onion	Finely diced
20g Garlic	Minced
150g Red Bell Pepper	Trimmed, seeded and diced
5g Smoked Paprika	---
0.05g Saffron thread	---
400g Spanish medium-	---
grain rice
100mL White Wine	---
650ml (roughly) HOT	---
Chicken Stock
80g Courgette	Quarter it lengthwise then slice
	into ¼ segments
75g Pea	Defrosted
140g Plum Tomato	Cut into quarters and
	de-seeded
4 - 6 pieces Mussel	Defrosted and de-shelled
8 - 10 pieces Clam	Defrosted and de-shelled
4 - 6 pieces Prawn	Defrosted, peeled and deveined

Cooking Instructions

Note: Follow “Main Cooking Menu” section for details operating procedure of the Variety Cooker.

1 Put oil, chorizo pampelona, onion, garlic and red bell pepper in the inner pot, mix well. Press the [Main] button to select the [Paella] submenu, close the lid and set the cooking time for 22 minutes.

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