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Chicken and vegetable Paella

By Chef Julio Torralba Valero


12 in Saladmaster Titanium Electric Grill


  • 1/2 chicken, chopped
  • 200 g of flat green beans
  • 2 artichokes
  • 100 g of garrophon (flat bean)
  • 2 ripe tomatoes
  • 400 g of round rice
  • Paprika
  • 400 ml of water or low sodium chicken broth
  • Saffron
  • Olive oil
  • Salt
  • Rosemary


  • Preheat the 12 in Saladmaster Titanium Electric Grill at 230º, or the casserole until the drop slips over the surface
  • Add oil
  • Sauté chicken until golden
  • Put the vegetables, without exceeding, because they contain a lot of water
  • Grate the tomato and add it
  • Add one pot of rice (100 g) per person and sauté
  • Add a teaspoon of sweet paprika
  • Give saffron and salt point
  • Add broth or hot water, same amount as rice (plus a little extra if less whole rice is preferred)
  • Stir lightly and add rosemary
  • Cover up
  • Go down to minimum power when clicked, to 85º on the Grill
  • Program RICE 1 at the Electric Grill or Cook at least with a casserole for 20 minutes