Paella Style Mixed Rice
Paella Style Mixed Rice
To finish off your home party, serve a traditional dish from the Valencia region of Spain—paella. The HEGE direct fire pot acts like a specialized paella pan, allowing the vibrant colors of the ingredients to shine, making it a fun dish to enjoy with family and friends. An essential ingredient is paprika powder, the key flavor in Spanish cuisine. Its smoky, rich aroma instantly brings an authentic touch to your dish.
Items used | φ250 Open Fire Pot (with Lid)
Ingredients
- Chicken thigh 200g
- Green beans (Moroccan) 5 pieces
- Red bell pepper 1
- Whole tomatoes 3 tablespoons
- Garlic 1 clove
- Rice 1.5 cups (uncooked)
- Olive oil 1 tablespoon
- Saffron a pinch
- Smoked paprika powder 1/2 teaspoon
- Water 300ml
- Salt 1/2 teaspoon
How to make it
- Heat olive oil in the HEGE pot and sear the chicken thigh (cut into 5 cm cubes) starting with the skin side down.
- Add halved green beans, julienned red bell pepper, and minced garlic, and sauté together.
- Stir in the paprika powder, saffron, and water. Once it boils, add the rice.
- Cover with a lid and cook on low heat for 15 minutes.
- Turn off the heat and let it rest for 10 minutes before serving.
POINT
- The key is to get a nice, crispy sear on the chicken skin. The browned bits left on the surface of the pot dissolve into the liquid, infusing the dish with rich, concentrated flavor—something unique to the HEGE pot, unlike non-stick pans like Teflon.
- If the dish cools, it can be easily reheated. For added flavor, try mixing in cheese during the resting phase. In this case, pair it with the "Sawara wooden lid" for optimal results.
- The surface of the HEGE pot is anodized, which moderates heat conductivity, ensuring even cooking without hot spots.
