Paella; Cape Cod Stew - Crock-Pot Slow Cooker Owner's Manual

Paella

4 cups chicken breast, cut into 1-inch cubes
1 cup onion, chopped
1 cup tomatoes, chopped
4 cups whole clams (de-shelled)
1 pound shrimp (uncooked, peeled and de-veined)
4 cups cooked rice
teaspoon saff ron
1 /
4
1 / teaspoon dried oregano
2
1 teaspoon salt
1 teaspoon pepper
4 teaspoons pimentos, chopped
1 cup (or 2 8-ounce cans) lobster meat
1 cup scallops
1. In VersaWare™ stoneware, combine all ingredients (except rice, shrimp, and
lobster). Place stoneware in slow cooker heating base, cover, and cook on Low
for 6 hours or on High for 2-4 hours.
2. Add rice, shrimp and lobster. Cover and cook on High for an additional 15
minutes or until shrimp are pink and fi rm.
Serves 8
Note: when using an electric stovetop, the heat diff user
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MUST ALWAYS be used with the VersaWare™ stoneware.

Cape Cod Stew

2 pounds uncooked, cleaned and de-veined shrimp
2 pounds fresh cod fi sh (or other fi sh)
1 pound mussels or hard shelled clams
3 uncooked lobsters (1 to 2 pounds each)
1 / 1 /
2 2
1 / cup chopped carrots
2
1 cup chopped onions
/
2
2 teaspoons crushed or minced garlic
2 1-pound cans of chopped tomatoes
4 cups beef broth
4 bay leaves
1 / cup chopped cilantro
2
1 teaspoon dried thyme
2 tablespoons sea salt
2 teaspoons lemon juice
1 teaspoon saff ron
/
2
1. In a bowl, cut shrimp and fi sh into bite size chunks and place in refrigerator.
Remove lobster tails and claws and chop tail into 2-inch pieces. Separate claws
at the joints and place in a large bowl. Add mussels or clams to bowl and set
aside in refrigerator.
2. In VersaWare™ stoneware, combine all other ingredients, cover, place in the slow
cooker heating base and cook on Low for 7 hours.
3. Add the seafood, cover, place in slow cooker heating base, and cook on High for
45 minutes to 1 hour or until seafood is just cooked through.
Serves 8
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
49