Fagor Paella Pan, Руководство пользователя

Страница: 11 / 26

9
Savory Seafood Paella
Ingredients
3 dozen small to medium mussels, cleaned;
5 1/2 cups clam juice; 1/4 teaspoon saffron;
3/4 lb monkfish, skin removed & cut into
1/2 inch cubes; 3/4 lb grouper, skin removed
& cut into 1/2 inch cubes; 1 lb small cleaned
squid; 18 large shrimp (in the shells); Kosher
or sea salt to taste; 2 tbs parsley, minced; 8
garlic cloves, minced ;1 tbs thyme leaves; 2
tbs paprika; 8 tbs olive oil; 1 medium onion,
finely chopped; 6 small scallions, green portion
trimmed, finely chopped; 2 medium tomatoes,
finely chopped; 3 cups Spanish or Arborio short-
grain rice
Directions
Place 1 1/2 lbs of the mussels in a skillet with
3/4 cup of water. Cover and bring to a boil. When
mussels have opened, discard shells and reserve
meat. Pour the liquid from the skillet into a large
pot and add clam juice. Keep broth over low heat.
Stir in the saffron.
Preheat oven to 400°F.
Sprinkle the monkfish, grouper, squid and shrimp
with sea salt and let stand aside for 10 minutes
at room temperature.
In a food processor, mix the parsley, garlic &
thyme, stir in the paprika and a bit of water if
necessary to form a paste consistency.
Heat olive oil in paella pan, quickly sauté the
monkfish, grouper, squid and shrimp for 1-2
minutes (should not be fully cooked) Remove
seafood from paella pan and set aside. Add
remaining oil, onions, scallion, red peppers to
paella pan and cook over medium-high heat until
the vegetables are slightly softened. Raise the
heat, add tomatoes, cook additional 2 minutes.
Stir in rice and coat well with the mixture in the
pan. Add the hot broth and bring to a boil. Boil
for 3 minutes add all seafood (except the shrimp
and paste mixture from the food processor) to
the boiling broth. Cook for 2 minutes.
Arrange shrimp and remaining 1 1/2 lbs of
mussels on top of the rice.
Transfer paella pan into oven, cook uncovered
for 10-15 minutes (or until most of the liquid is
absorbed).
PAELLA RECIPES