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Selecteer naar keuze de gewenste hoeveelheid vis en zeevruchten. Schoonmaken, afspoelen en goed
laten uitdruipen.
Bak de fijngehakte knoflook in 4 eetlepels olie in de paella pan. Bak alle vis en zeevruchten apart en zet
dan opzij.
Verhit de pan met nog 2 eetlepels olie. Al roerend de ui, paprika’s, paprikapoeder en de helft van de
peterselie erbij doen. Voeg de rijst toe en nog eens 5 minuten bakken, constant blijven roeren. Giet
de saffraanoplossing en wijn erbij. De rijst blijven omroeren om aanbranden te voorkomen. Visbouillon
toevoegen en als het kookt het vuur lager zetten totdat de rijst alle vocht heeft opgenomen. Vis en
zeevruchten over de rijst verdelen en de overgebleven hoeveelheid peterselie over het gerecht bestrooien.
Direct opdienen.
SEAFOOD PAELLA
Assortiment zeevruchten: grote garnalen, kleine inktvisjes, mosselen,
schelpdieren, krab, inktvisringen
Olijfolie extra vierge
1-2 teentjes knoflook, fijngehakt
1 middelgrote ui, fijngehakt
1 kopje paprika’s (rood, groen en geel), in stukjes
1-2 eetlepels paprikapoeder
1 bosje peterselie, klein gehakt
2-3 kopjes grove korrel of paella rijst
Saffraandraadjes, geweekt in ½ kopje heet water
1½ liter visbouillon
1 kopje droge witte wijn
8
KOOKOPPERVLAK
Paella Pan
Bedek het lamsvlees goed met alle ingrediënten behalve de olie en de sla. Tenminste 10 minuten
apart zetten.
Verwarm de paella pan op hoog vuur. Bak de filets 4-5 minuten in olie. Haal het vlees uit de pan en snijd
in dunne reepjes. Hussel de slablaadjes erdoor. Op smaak brengen met peper en zout en voeg eventueel
meer muntblaadjes naar smaak toe.
SALADE MET GEROOSTERDE LAMSFILET
600-800g lamsfilet van de lende
Een handvol verse munt, klein gehakt
1-2 theelepels gemalen kaneel
1-2 theelepels gemalen komijn
1-2 theelepels cayennepeper
1 takje rozemarijn, fijn gehakt
2 theelepels citroensap
Zout en zwarte peper
4 eetlepels olijfolie
Gemengde sla
9
PAELLA PANPAELLA PAN
KOOKOPPERVLAK
Paella Pan
6


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