Fagor Paella Pan, Руководство пользователя

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4
PAELLA RECIPES
Valencia Style Paella
Ingredients
2 cups chicken broth; 6 sprigs rosemary or
1/2 teaspoon dried rosemary leaves; Kosher
or sea salt to taste; 1/4 tsp saffron; 1 1/2 lb
chicken, cut in 2 inch cubes; 1 1/2 lb pork,
cut in 2 inch cubes; 8 tablespoons olive oil;
2 medium green Italian peppers; 1 medium
onion, finely chopped; 8 cloves garlic, minced;
1/2 lb split peas; 1/2 lb of snow peas; 4
frozen artichoke hearts, in quarters; 2 medium
tomatoes, finely chopped; 2 tablespoons minced
parsley; 1 teaspoon paprika; 3 cups imported
Spanish or Arborio short-grain rice
Directions:
Heat broth, rosemary, salt, saffron and 4 cups
of water in a covered pot over low heat for 20
minutes. Remove rosemary and discard. Preheat
oven to 400 °F. Sprinkle chicken and pork with
sea salt.
Heat oil in the paella pan sauté chicken and pork
over high heat until brown but not fully cooked
(about 5 minutes). Add the green peppers, onion,
and garlic. Cook until slightly softened, keeping
the heat high. Stir in split peas, snow peas, and
artichokes cook for 3 minutes. Add tomatoes and
parsley, cook 1 minute then mix in paprika. Stir
in rice and coat well with pan mixture. Pour in
hot broth and bring to a boil, boil for 5 minutes
stirring occasionally. Transfer mix to oven and
cook uncovered for 10-15 minutes. Remove
from oven and cover with foil, let stand for 10
minutes.
Cajun Paella
Ingredients
2 tablespoons olive oil; 4 chicken leg quarters;
2 (8 ounce) packages dirty rice mix; 5 cups
water; 2 pounds whole cooked crawfish, peeled;
3/4 medium shrimp - peeled and deveined; 1/2
pound andouille sausage, sliced into rounds;
2 cups sliced mushrooms; 1 large green bell
pepper, chopped; 1 large sweet onion, chopped;
3 cloves garlic, minced
Directions:
Heat oil in paella pan over medium high heat.
Sear chicken on all sides until browned.
Stir in dirty rice mix and water.
Stir in crawfish, shrimp, sausage, mushrooms,
bell pepper, onion and garlic.
Bring mixture to a boil, and stir.
Reduce heat, cover and simmer until rice is
tender, and moisture is absorbed, 25 to 30
minutes.