Paella Rice

1. In a medium-sized pot or large sauté pan, heat the olive oil over medium-high heat using your Miele Hob.
2. Add the chorizo and render, sautéing for 1 to 2 minutes. Remove from the pot and set aside.
3. Add the white onion, scraping the bottom of the pot while stirring. Cook for about 2-3 minutes. Add the roasted garlic and saute for 1 minute. Add the canned crushed tomatoes. Stir and cook for 1 to 2 minutes.
4. Add the bell pepper and sauté for about 1 to 2 minutes.
5. Add in the dried thyme, dried oregano, salt, and freshly ground pepper.
6. Add the rice and sauté for about 3 to 5 minutes, until it turns slightly translucent. Add the smoked Spanish paprika and a pinch of saffron. Stir.
7. Transfer the rice mixture onto the steamer pan and place inside the Miele Steamer.
8. Add the hot chicken stock and blanching water one cup at a time.
9. Select the Steam Cooking Function at 212 ºF and steam for 20 minutes.
10. After cooking, lightly fluff the rice and season with more salt and pepper if needed. Drizzle with olive oil.
11. Garnish the paella with parsley and lemon wedges.

Seafood

1. Using your Miele Tepan Yaki Grill, set the temperature to high.
2. Bring a pot of water to a boil using your Miele Hob.
3. Season the salmon and prawns with salt and freshly ground pepper.
4. Add a good amount of salt in the boiling water and blanch the mussels until they have opened. Discard any that remain closed. Set aside a cup of the blanching water for the paella rice.
5. Add a bit of olive oil on the Miele Tepan Yaki Grill and sear the salmon, skin side down.
6. Cook until the sides of the salmon are firm but still tender. Cook for approximately 5 to 7 minutes, depending on the thickness of the fish.
7. Next, cook prawns and sear each side for about 2 to 3 minutes, depending on the thickness.
8. Top your paella rice with the seafood.