This is a risky experiment for your HYSapientia air fryer oven; we typically don't prefer to cook them in the oven, but doing so might have unexpected results.
Today, HYSA KITCHEN tested a novel cooking technique; this time, let's watch the entire cooking procedure.
Before we start cooking with our air fryer oven, we need to prepare the following materials:
400 g tinned chopped tomatoes
600ml chicken broth
1 teaspoon smoked paprika
a pinch of saffron
1 onion, chopped
1 clove of garlic, crushed or minced
2 tbsp olive oil
4 chicken thighs (skin-on or boneless), cut in half
200g sausage, sliced
150g raw prawns, some shells left if you like
good handful frozen peas
1 lemon, quartered (optional)
After assembling the ingredients, you can begin cooking! (Take note that the content need not be the same as ours; it can be modified based on preferences.)
Combine the chopped tomatoes (and their juice), stock, paprika, and saffron in a sizable heatproof skillet or dish. In the HYSapientia air fryer oven set to 200°C, microwave on high for about 5 minutes, or until scorching hot.
Combine the onion, garlic, and oil in a large baking dish or oven-safe dish. Cook for 20 minutes, or until you see some browning on the top.
Rice, chicken, sausage, and it are added after the heated soup mixture has been well-seasoned. Without the lid, put the oven back on for another 20 minutes of baking.
When the rice, chicken, and shrimp are fully cooked, add the peeled shrimp and peas, sprinkle any shelled shrimp on top, and put the pan back in the oven for an additional 5 to 10 minutes. Slices of lemon should be placed on top of the paella during the final five minutes of cooking to make them hot and juicy if serving with lemon. After seasoning, serve right away.
HYSA KITCHEN is constantly discovering new recipes, our goal is to use the air fryer oven to cook all the delicacies!