Fagor Paella Pan, Руководство пользователя

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5
PAELLA RECIPES
Pork Paella
Ingredients
3/4 lb boneless pork loin, cut in 1/2 inch
cubes; 1/4 tsp kosher or sea salt; 4 tsp sweet
paprika; 6 cloves garlic, minced; 1 small bay
leaf, crumbled; 3 cups chicken broth; 1/8 tsp
saffron; 4 tbs olive oil; 1/2 red bell pepper, finely
chopped; 1/2 green bell pepper, finely choppe;
1 medium tomato, finely chopped; 1 tbs minced
parsley; 1/8 tsp cayenne pepper; 1 1/2 cups
imported Spanish or Arborio short grain rice;
8 very small new potatoes, boiled and peeled; 4
eggs; 10-12 asparagus spears, cooked
Directions:
In a bowl mix pork with salt, 2 tsp of sweet
paprika, garlic and bay leaf. Marinate several
hours in the refrigerator. Combine broth and
saffron in a pot and keep hot over lowest flame.
Preheat oven to 400 °F. Heat oil in paella pan.
Sauté red & green peppers over medium-high
heat until slightly softened. Add the pork and
continue cooking until it begins to turn opaque
(should not be fully cooked.) Add tomato and
parsley, cook 1-2 minutes, then stir in remaining
2 tsp of paprika and the cayenne. Stir in the rice,
coating well with the pan mixture. Pour in hot
broth and bring to a boil. Boil for 3 minutes,
stirring occasionally. Stir in cooked potatoes.
Break 1 egg at a time into a cup and and slide
over the rice. Continue cooking for 5 minutes.
Garnish with Asparagus. Transfer to oven and
cook uncovered until eggs are set (about 10-15
minutes). Remove from oven, cover with foil and
let sit for 5 minutes.
Mixed Vegetables Paella
Ingredients
1 medium zucchini; cut in 1/2 inch crosswise
slices and quartered; 2 cups well washed
(and dried) spinach leaves; 2 medium red bell
peppers, finely chopped; 4 tsp finely chopped
hot red or green pepper; 6 frozen artichoke
hearts, quartered; 2/3 cup frozen lima beans;
6 large shitake mushrooms (about 1/2 lb) stems
trimmed and coarsely chopped; 1/2 cup frozen
or fresh peas; 8 medium scallions, trimmed and
coarsely chopped; 6 cups vegetable OR chicken
broth; 1/4 teaspoon saffron; 8 tablespoons olive
oil; 1 medium tomato, skinned seeded and finely
chopped;
4 cloves garlic, minced; 1 teaspoon sweet
paprika; 1 teaspoon ground cumin;
2 tablespoons minced parsley; 3 cups imported
Spanish or Arborio short-grain rice; Kosher or
sea salt to taste; 1/2 lb snow peas
Directions:
Combine in a large bowl the zucchini, spinach,
sweet and hot peppers, artichoke, lima beans,
mushroom, peas, and scallions. Combine the
broth and saffron in a pot and keep warm over
lowest heat. Preheat oven to 400 F. Heat oil in
the paella pan. Add vegetables from the bowl
and sauté approximately 3 minutes over high
heat, or until they are slightly softened. Stir in the
tomato, garlic, paprika, cumin, and parsley, and
cook 2 minutes more. Add rice and coat well with
pan mixture. Pour hot broth into paella pan and
bring to a boil. Continue boiling for 5 minutes.
Stir in snap peas and transfer to oven. Cook for
an additional 10-15 minutes. Remove from oven,
cover with foil and let stand for and additional
10 minutes.