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Valencian Seafood Paella

By Executive Chef Dinesh Dadlani

Preparation

1. Sauté garlic slices in olive oil
2. Add the chicken cubes, rest of the seafood and sauté it
3. Add the roasted pepper cubes, haricot beans and sauté for a while
4. Then add paprika powder, precooked poni rice and tomato concasse
5. Now add the chicken stock  and bring to boil
6. Add the white wine and cover the pan with a lid until the rice is completely cooked
7. Serve it along with lemon wedges, garnished with chopped parsley

Ingredients

  • fish cube (red snapper) - 40 g
  • chicken cubes - 40 g
  • clams - 40 g
  • green lip mussels - 60 g
  • prwans ‘d’ grade - 60 g
  • squid rings - 40 g
  • olive oil - 40 g
  • garlic sliced - 1 g
  • chili flakes - 1 g
  • white wine - 15 g
  • pepper green roasted cubes - 10 g
  • pepper red roasted cubes - 10 g
  • pepper yellow roasted cubes - 10 g
  • tomato concasse - 50 g
  • saffron - 1 g
  • beans haricot - 10 g
  • ponni rice (pre cooked) - 125 g
  • paprika powder - 2 g
  • lemon wedges - 10 g