My absolute favourite meal is paella & one with a good crust on the bottom too.... So how do you get that in the thermomix?? 

Well it's a good helper at chopping, sauteing & heating and the rest is done in a paella pan to get a good crust because that's what it's all about. 

I love this dish because of its flavours & healthy bone broth use plus of course all the veggies. 

You can serve this on top of baby spinach if you want an extra bit of green. 

Ingredients 

Ingredients

• 2 large carrots
• 2 stalks celery
• 2 zucchinis
• 1 onion
• 1 or 2 garlic cloves
• 1 tomato
• 20g oil of choice or fat from bone broth
• 1200mls chicken bone broth
• chicken meat left over from the broth (I used chicken legs in my bone broth so I had left over meat from 8 drum sticks)
• 1-2 tbs of chicken stock paste
• 70g brown vermilceli noodles
• Kale to serve

Ingredients

• 1 tsp bicarb soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 40g cacao powder
• 200g plain flour or Gluten Free flour blend
• 150g coconut oil
• 1 egg

Ingredients
Base

• 1/2 cup almonds
• 1/2 cup walnuts
• 1/2 vanilla bean
• peel of one orange
• 120g carrot, un-peeled & cut into chunks
• 140g medjool dates
• 40g shredded coconut
• 1 tsp mixed spice

Topping

• 1/2 cup cashews (soaked for 20 minutes in hot water, then drained) 
• 45g coconut cream (solidified part)
• 60g water
• 20g coconut oil
• 1/2 tsp vanilla paste
• 25g maple syrup