Traditional Paella - Fagor Tapas Pan Manual

Commercial Booket 2003_v3.qxd 8/22/03
Preparing Clams & Mussels
When using shellfish such as clams or mussels for Paella - the smaller the
clams or mussels are, the better, since they cook faster and are easier to eat.
1. Fill a container with approx. 4 inches of water with a handful of flour.
2. Place clams and mussels in water and gently agitate.
Allow to soak for 30 minutes.
3. Important: Discard clams or mussels that are open, have a pungent odor
or sound hollow when tapped together.
Peeling shrimp:
Remove the heads and legs from the shrimp, if desired, but leave on the tail
shells.
1. Hold the shrimp so that you can grab it from the back and peel off the
legs of the shrimp
2. Peel off a piece of the shell around the head area
3. Hold on to the head area of the shrimp and pull the tail, when done cor-
rectly the whole shell while come out.
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PAELLA RECIPES

Traditional Paella

Ingredients
1/2 cup Dry white wine
1 teaspoon saffron (azafrán)
(omit this ingredient if the rice already contains this ingredient)
1 1/2 tablespoons of Olive oil
1/2 cup chopped onion
1 cup long grain rice or yellow rice with saffron (Mahatma is one brand)
1 red bell pepper
1 orange bell pepper
3 cups chicken stock
6 oz breast of chicken, skinless
1/2 lb fresh shrimp
1 lb mussels
2 lb clams
2, 3 oz lobster tails
1/2 cup artichoke hearts
1 cup frozen peas
1/2 cup chopped tomato
Pre-cooking
• Preheat oven at 350 °F
• Let peas defrost
• Chop the onion, tomato and bell peppers
• Peel shrimp
• Cut chicken into small cubes
• Scrub the clams and mussels, discarding any that are open
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