OUR WMF TIP IN ADVANCE:
The stainless steel lid with condensation nubs ensures that the rising steam condenses and drips evenly back onto the food. This is particularly advantageous for paella as it prevents the rice from drying out and maintains even moisture in the pot. This keeps the paella juicy and the seafood retains its tender texture.
Step 2
Begin by searing the shrimp in hot olive oil in a pot and then remove them.
gRaw shrimp, shell on
tbsp.Olive oil
Step 3
Next, slice the zucchini into 1mm thin slices using a mandoline.
Salt 12 slices and set aside, then dice the remaining zucchini into small cubes.
Yellow zucchini
Step 4
Finely dice the onion and garlic.
Cut the lemon in half, slice one half into fine strips, and juice the other half.
Then, sauté the zucchini, onions, and garlic in a pan with a little olive oil, and toast the rice, saffron, and paprika powder for 1 minute.
Onion
Garlic
Organic lemon
tbsp.Olive oil
gPaella rice
gSaffron
tsp.Smoked paprika powder
Step 5
Deglaze with the chicken stock and season with a pinch of salt.
Place the shrimp and lemon slices on top, cover the pan with the lid, and cook the paella for 25 minutes.
mlChicken stock
Salt
Step 6
For the lemon velouté:
Combine cream, white wine, lemon juice, a bit of white pepper, and a sprig of tarragon in a pot.
Bring to a boil and reduce to 100 ml.
mlCream
mlWhite wine
Lemon juice (from the lemon above)
White pepper
sprigsTarragon
Step 7
For the chimichurri:
Blend the remaining tarragon, parsley, jalapeño, garlic clove, and olive oil in a mixer until fine, and season with salt.
Sear the scallops in a pan with butter for 1 minute on each side.
sprigsTarragon
bunchParsley
Jalapeño
Garlic
tbsp.Olive oil
Salt
Scallops, raw
tbsp.Butter
Step 8
Plate the paella, and serve with zucchini slices, scallops, lemon velouté, dill, and tarragon chimichurri.