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Paella Crisps

Can you really get the full flavor of a paella in a crispy snack?

For ChefsVegan
    • 30 g Altis extra virgin olive oil
    • 30 g roughly chopped onion
    • 20 g crushed garlic
    • 0.1 g saffron strands
    • 0.3 g black pepper
    • 0.4 g picked rosemary leaf
    • 0.4 g picked thyme leaf
    • 200 g Arborio risotto rice
    • 4 g smoked paprika
    • 5 g kombu
    • 600 ml vegetable stock
    • 60 g roughly chopped tomato
    • 6 g salt
    • Smoked sea salt
    1. Combine all ingredients in a vacuum seal bag.
    2. Vacuum on full power in a vacuum sealer.
    3. Steam in a combi steamer until completely soft, approximately 30 minutes.
    4. Blend in a blender until smooth.
    5. Spread thinly on dehydrator trays, sprinkle with smoked sea salt, and dry at 140°F (60°C) until dry and crisp; approximately 2 to 3 hours.