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Cobb Paella


Serves 6

300g raw unpeeled prawns
2 cups chicken stock
1 cup water
A pinch of saffron threads
3 chicken marylands, skin on and halved at the joint
1 chorizo sausage, skinned and sliced
4 garlic cloves, finely chopped
1 green capsicum, finely chopped
1 red onion, finely chopped
1½cups long grain rice
200g tinned tomatoes
3Tbsp extra virgin olive oil
2 lemons, cut into wedges
Sea salt and pepper
Cobb fuel: 1 Cobble Stone or 10 heat beads
First you need to make a flavoursome stock. Peel the prawns.

Set aside the prawn meat and reserve the heads and shells.

Light the Cobb and place the Cobb Frying Dish over the heat.

Place prawn shells and heads into the dish with the chicken stock, water and saffron.

Put the Cobb lid on and leave to simmer for 15 minutes.
Remove the Cobb Frying Dish and strain out the prawn shells. Set the stock aside.
Put the Cobb Frying Dish back on the heat and pour in 2 tablespoons of olive oil.

When the oil is hot, place chicken pieces in the dish, put the lid on and cook for 10 minutes

(turn chicken over after 5 minutes).
Remove chicken pieces and set aside.

Put chorizo slices into the Cobb Frying Dish and cook until the sausage starts to brown.

Remove chorizo and set aside.
Pour a tablespoon of oil into the dish and cook garlic, capsicums and onion until soft.

You can put the lid on to speed up the cooking time.

Then stir through the rice until it is evenly coated with the oil.

Place chicken pieces and chorizo on top of the rice. Season with salt and pepper to taste.

Combine the tinned tomatoes and reserved stock, then pour it over the chicken, chorizo and rice.

Put the Cobb lid on and cook for 20 minutes (do not be tempted to lift the lid, no matter how good it smells).
After 20 minutes, lift the lid and scatter the raw prawns over the top of the Paella.

Put the lid back on and cook for another 5 minutes.
Remove the lid and lift Cobb Frying Dish out of the Cobb base.

Cover the top of the dish with foil and leave to rest for 5 minutes.
Take off the foil and squeeze over the juice from two lemon wedges. Season with salt and pepper.

Serve the whole dish at the table with more lemon wedges and some crusty bread.


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