Spanish paella

Keen to try a rice dish with a twist? Chef Edwin Menue loves this Spanish-inspired rice.
1 hour
Serves 4 to 6 people


  • 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


Step 1

Choose the Brown/Sauté setting on the omni cooker. 

Step 2

Sauté the shallot, garlic and saffron in the corn oil.

Step 3

Add the rice and fry for about 5 minutes. 

Step 4

Deglaze with the wine and allow to reduce completely.

Step 5

Now add the chicken stock and bring to the boil.

Step 6

Switch to the White Rice setting and set the timer to 45 minutes.

Step 7

When the rice is ready, add the salted butter and serve immediately. 


Quick tips

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. 

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