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Paella Pan
PAELLA PAN BASICS
The Paella Pan has a wide flat bottom, rounded sides and wide loop handles.
Originally this pan was used for cooking the Mediterranean dish "Paella".
It has since gained popularity because any sautéed dish or casserole can be
prepared in this pan and its elegant design and shape are perfect for serving
at the table.
PAELLA OVERVIEW
Paella is one of the most famous authentic Spanish dishes. If you’ve ever
been to a Spanish restaurant, chances are that paella is on the menu.
There really is no one standard way of making paella. Every chef has his or
her own way of making it and the list of ingredients is different as well. Feel
free to experiment with the ingredients by adding your own favorites to the
recipes provided.
Paella is cooked in a wide and short "paella pan" to optimize the recipe,
because when it comes to preparing paella, the more cooking surface you
have to work with, the better.
Paella: Preparing the Ingredients
Saffron (azafrán) is somewhat hard to find, and can be expensive, but is
worth getting if you plan to make an authentic paella dish. It gives the rice a
yellow coloring and adds the true essence of authentic paella flavor.
However, as an alternative, you can often find rice pre-packaged with saffron,
which is much more economical than buying the saffron by itself.
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Asparagus & Salmon Wraps
(ESPARRAGOS CON SALMON)
12 thin asparagus spears, tips only (3 inches in length)
Chicken Broth
1/4 lb of fresh boneless salmon cut into 12 very thin strips
Hollandaise sauce (prepared ahead)
– see additional ingredients required below
Butter
Salt
Directions:
Note: This recipe requires using both tapas pans from your set.
Place the asparagus in the tapas pan, barely cover them with a mix of
chicken broth and water mixture. Bring to a boil, cover, and simmer until
slightly tender (about 5 minutes) Drain and cool. Arrange the asparagus
spears in pairs and wrap a salmon strip at each end of the pair. Rinse the
pan, lightly butter it and place them inside. Spoon the Hollandaise over the
asparagus & salmon and place in the broiler for 1 minute or until golden.
To make Hollandaise sauce: cut a stick of butter into eight pieces. Then
blend 3 egg yolks, 1/2 teaspoon salt, 2 tablespoons lemon juice, and a pinch
of cayenne pepper in the second tapas pan. Cook this mixture over a very
low heat, beating it with a whisk, mixer, or wooden spoon until the eggs are
the consistency of heavy cream. Add butter pieces one at a time and
continue beating the mixture until the sauce coats the beater thickly. Remove
the mixture from the heat and continue to stir with a wooden spoon for at
least one minute. Serve the sauce while it is still warm. This recipe will make
about 1 1/4 cups.
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