1 clove of garlic, crushed

1 onion, peeled and diced

2 tablespoons of extra virgin olive oil

1 cup of paella rice

1 pinch of saffron

1 red pepper, roughly chopped

2 cups of fsh stock

200g of green prawns, peeled and deveined

200g of fresh scallops

3 tomatoes, cut into quarters and cored

  1. Preheat the oven to 110°C on the Half Steam + Heat function.
  2. In a wide-bottomed, oven proof pan, sauté the garlic and onion in the olive oil for fve minutes.
  3. Add the rice and sauté for a further 5 minutes.
  4. Add the saffron, red pepper and stock and bring to a simmer. Cover with a lid and place in the oven for half an hour.
  5. Add the scallops and prawns to the paella pan, replace the lid and cook in the oven for a further 5 minutes.
  6. Mix the chopped tomato petals into the paella and serve.