Paella Feast

Ingredients (2~3 servings)

clams 100g
mussels 6
squid 50g
tiger prawn 4
garlic 4 cloves
onion half
red pepper half
chicken thigh 50g
white wine 50cc
pepper appropiate amount
olive oil appropiate amount
rice 200g
saffron powder 1/4 tsp
boiled tomato 35g
water 350cc
salt 1/2 tsp


black olives 6
lemon half
parsley appropiate amount


  1. Remove sand from clams and wash well with water.
  2. Scrub the surface of the mussels with a metal scrubbing brush and wash well with water to remove byssus threads.
  3. Remove the viscera from the squid, roughly chop the squid, remove the skin from the body and cut into 1 cm wide round slices.
  4. Cut off the legs of the black tiger and remove the back.
  5. Cut the chicken thighs into bite-sized pieces about 1 cm square.


  1. Put olive oil on a flat plate, heat it with [MED], and fry the finely chopped onion and garlic. Add the chicken thighs, black tiger, squid, shellfish, and chopped paprika in that order and stir-fry. Add white wine and bring to a boil.
  2. Add olive oil to the flat plate of ① and fry the rice. When the whole is heated, add saffron powder and boiled tomatoes and fry. Put back the ingredients except the black tiger and shellfish from ①, add water and salt, and bring to a boil at [HI] once.
  3. Cover and heat [MED] for 25-30 minutes until the rice is cooked. Heat until the moisture disappears at [LOW] and adjust the amount of moisture.
  4. Arrange ① black tiger and shellfish, toppings cut to your liking.
Multi grill pot