Classic Paella - Fagor Tapas Pan Manual

Commercial Booket 2003_v3.qxd 8/22/03
COOKING
• Coat the paella pan with olive oil
• Preheat the paella pan for one minute at med-high heat
• Sauté the onion 2-3 minutes or until slightly brown
• Add the rice, sauté until golden. Stirring often to avoid burning.
• Add the wine and saffron. Stir until wine is absorbed
• Stir in 2 cups of chicken stock, 1/4 cup at a time - stirring until the rice
absorbs the stock
• Add peppers
• Add final cup of chicken stock
• Add cubed chicken
• Add shrimp, clams, lobster and mussels & cover with rice
• Bake in the oven for 8-10 minutes until mussels open
• Add peas, tomato and artichokes and bake for 2 additional minutes
• Serve immediately
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Classic Paella

Ingredients
1.5 lb lobster, cooked
1 lb shrimp
1 doz or more small clams
1 qt mussels
1.5 lb chicken
1 tsp oregano
1 tsp peppercorns
1 clove garlic, peeled
1 1/2 tsp salt
6 tbs olive oil
1 tsp vinegar
2 oz ham, cut in thin strips
1 chorizo (hot Spanish sausage), sliced
1 oz salt pork, finely chopped
1 onion, peeled and chopped
1 green pepper, seeded and chopped
1/2 tsp ground coriander
1 tsp capers
3 tbs tomato sauce
1 1/4 cups rice, washed and drained
1 tsp saffron
1 can peas, drained
1 can pimientos
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