Paella with Skottsberg 🥘

Let's get started!

1. Bring the water to a boil and add the vegetable stock cubes.
2. Place the Skottsberg paella pan on the heat and pour in a generous amount of olive oil.
3. Cook the chicken legs for about 15-20 minutes until done, then set them aside.
4. Sauté the onions, garlic, bell pepper, and red pepper for a few minutes in the paella pan.
5. Crush the saffron with a spoon, add it to the broth, and let it soak for 10 minutes.
6. Slice the chorizo and fry it with the onion, garlic, bell pepper, and pepper for 5 minutes.
7. Carefully pour the wine into the paella pan, let it simmer for a few minutes, then add the paella rice.
8. Add the broth in portions; each time the rice dries out, cover it with a new layer of broth.
9. Fry the cannellini beans for 5 minutes.
10. When the rice starts to become reasonably cooked, add the seafood and peas to the pan. The seafood will be cooked within 8 minutes.
11. When the rice is cooked, smooth out the paella and place the chicken legs on top. Turn the heat to low and let it cook for another 10 minutes.
12. Cut the lemons into wedges, finely chop some parsley, and use them to decorate the paella. Place the paella pan on a Skottsberg serving board for a robust look. Buen provecho!

Tip

Acidic ingredients, such as white wine or tomatoes, can damage the natural non-stick coating. Don't panic! Remove any rust and re-season the pan with oil. Your pan will then be ready for a new adventure.

Do not clean your Skottsberg pan with dish soap. The acid in the soap affects the non-stick coating. Let the pan cool after cooking and then rinse it with hot water. You can easily remove food residues with a dish brush. And no… this is not unhygienic. The fats from the dishes you prepare ensure that the non-stick coating gets better and better.