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    Paella à la Martin

    It's fine to use oven-proof dishes in the Airfryer to make delicious casseroles and gratins, for example. Try this summer paella with fresh fish.

    Servings 4 persons

    Ingredients

    • 150 g paella rice
    • 50 g peas
    • 50 g red bell pepper
    • 400 ml dry white wine
    • 100 ml water
    • 2 sachets paella herbs
    • 50 g squid, in pieces
    • 200 g mussels
    • 100 g sea bass fillet
    • 100 g clams
    • 6 scallops
    • 4 large prawns
    • 4 crayfish
    • Olive oil
    • 1 lemon

    Directions

    • Take an ovenproof dish and heat for 10 minutes at 200 degrees. Cut the sea bass fillet into pieces and wash the mussels and clams. Pour a glug of olive oil in the warm dish and add the sea bass, prawns, mussels, clams, squid and scallops. Turn a few times.
    • Mix the peas, sliced bell pepper, paella herbs and one teaspoon of salt with the uncooked rice and place it on the fish. Add the white wine and water to cover the rice. Cook for 30 minutes at 200 degrees and stir the rice occasionally. Make sure that the shells and the fish stay beneath the rice.
    • Serve the paella with the crayfish and lemon segments.
    Paella à la Martin | Philips Chef Recipes