Fagor Paella Pan, Руководство пользователя

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P
AELLA
P
AN
B
ASICS
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.
P
AELLA
O
VERVIEW
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.
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.
Preparing Clams & Mussels
When using shellfish such as clams or mussels for Paella - the smaller the clams or mussels are, the
better, since they cook faster and are easier to eat.
1. Fill a container with approx. 4 inches of water with a handful of flour.
2. Place clams and mussels in water and gently agitate.
Allow to soak for 30 minutes.
3. Important: Discard clams or mussels that are open, have a pungent odor or sound hollow when
tapped together.
Peeling shrimp:
Remove the heads and legs from the shrimp, if desired, but leave on the tail shells.
1. Hold the shrimp so that you can grab it from the back and peel off the legs of the shrimp
2. Peel off a piece of the shell around the head area
3. Hold on to the head area of the shrimp and pull the tail, when done correctly the whole shell while
come out.
PAELLA PAN