Fagor Paella Pan, Руководство пользователя

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7
PAELLA RECIPES
Mushroom & Scallop Paella
Ingredients
1 lb bay or sea scallops (cut in 1/2); Kosher
or Sea salt to taste; 4 1/2 cups clam juice or
fish broth; 1/2 cup dry white wine ; tbs freshly
squeezed lemon juice; 1/4 tsp saffron; 2 tsp
fresh thyme leaves; 2 teaspoons fresh chopped
rosemary leaves; 5 tablespoons olive oil;
6 tablespoons minced shallots; 1/2 lb oyster
mushrooms; 4 tbs minced parsley; 1/4 cup
diced Spanish Serrano ham or prosciutto;
2 1/2 cups imported Spanish or Arborio short-
grain rice; lemon wedges for garnish
Directions:
Sprinkle the scallops all over with salt and let sit
at room temperature.
Combine clam juice with wine, lemon juice,
saffron, thyme, and rosemary. Keep hot over low
flame.
Preheat oven to 400 °F.
Heat oil in the paella pan.
Sauté scallops over high heat for about 1 minute
then remove from pan and place on a platter
(should not be fully cooked.)
Lower the heat, add the shallots to the paella
pan, and cook for 1 minute.
Stir in the mushrooms, 2 tbs of parsley, ham and
sauté 2 more minutes.
Add rice and stir to coat well with pan mixture.
Pour hot broth into paella pan and bring to a
boil.
Continue boiling for about 5 minutes.
Stir in scallops and any juices remaining on the
platter and transfer to the oven.
Cook uncovered for 10-15 minutes.
Remove from oven, cover with foil, and let sit for
10 minutes.
Sprinkle with remainder of parsley and garnish
with lemon wedges.