- 1 shallot, finely chopped
- 2 cloves of garlic, crushed
- 2 cups of saffron
- 1 tbsp. corn oil
- 200 ml white wine
- 500 ml chicken stock
- 500 grams paella rice
- 50 grams salted butter
Choose the Brown/Sauté setting on the omni cooker.
Sauté the shallot, garlic and saffron in the corn oil.
Add the rice and fry for about 5 minutes.
Deglaze with the wine and allow to reduce completely.
Now add the chicken stock and bring to the boil.
Switch to the White Rice setting and set the timer to 45 minutes.
When the rice is ready, add the salted butter and serve immediately.
Do not rinse the rice for this recipe. You need the starch to get a creamy dish.
This rice goes very well with grilled chicken or fish.