Paella, Spanish Style - Fagor EPC Plus User Manual

PAELLA, SPANISH STYLE

Serves 4, 10 minutes
Here is a simple version of seafood Paella that you can prepare in you cooker in no time. If
you wish to make the popular mixed seafood and meat version, add chicken, cut in small
serving portions and sliced chorizo or other sausages.
8 small mussels or clams
2 tablespoons olive oil
½ pound firm white fish such as monkfish or halibut cut in 1 inch pieces
½ pound shrimp peeled and deveined, tails on
1 medium onion chopped
3 garlic cloves, minced
1 pimiento, chopped
1 tablespoon minced fresh broad leaf parsley
¼ teaspoon paprika
1 small tomato, skinned, seeded and shopped
2 cups rice – short or long grain
4 cups bottled clam juice or fish stock or chicken stock
½ cup peas
¼ teaspoon saffron
Use the BROWN setting to boil 1 cup of water, add the mussels, and cook until
they open. Discard half of the shell and reserve the mussels on a warm platter.
Dry the cooker thoroughly. Heat the oil and sauté the fish and shrimp until they
are just cooked, still on BROWN setting.
Remove to a platter and cover tightly with foil. Add the onion and garlic to the
cooker and sauté until the onion wilts. Stir in the pimiento, parsley, paprika and
tomato. Cook 3 minutes. Stir in the rice and coat well. Pour in the stock, add the
peas and saffron. Turn off the brown setting. Close the lid and press RICE setting.
Set the timer for 10 minutes. When done, release the pressure and open the
cooker. Stir in the reserved mussels and shrimp
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