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Paella pans

Paella pans   Paella pans from Spain...MANY MODELS AVAILABLE!


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PAELLA PANS

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Select grade (cat.1)  Saffron .5 gr.

Non scratching, 50cms(20") Wood Spoon

  RETAIL VALUE of $ 19.00

Paella recipes 

 

Easy Paella 

Ingredients:

  • 1/2 pint of oil

  • 2 bowls of rice (1lb. 5 oz.  approximately)

  • 5 bowls of fish broth

  • 1/2 lb. of shrimps

  • 2 mid-sized squids

  • 2 lb. of mussels or clams

  • 1 green pepper

  • 1 red pepper

  • 1 small can of peas

  • 1 small onion

  • 2 tomatoes

  • Saffron

  • 1 clove of garlic  

  • Parsley

  • Salt

Preparation

Start to heat half of the oil and once warm toss the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled. Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.

In a pot, begin to cook in cold water the shells of the shrimps, reserving the tails. In another ladle cook the mussels with little water (well washed before with water and salt). As soon as the shells open up, take them away and take off the half that doesn't have the bug, reserving the other halves and straining for a very fine strainer the broth where they have cooked, as well as that of the waste of the shrimps.

Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the cut squid to ribbons or in fine hoops and the rice. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the broth of the remains of fish, hot but not boiling. This is completed with the 5 broth bowls. Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.

Meanwhile, in a mortar mash a little bit of garlic , the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan. Incorporate now the shrimps tails and when the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, the mussels and the peas.

Let it cook about 20 minutes.

Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.

 

Mixed Paella

Ingredients

  • 1/2 pint of olive oil

  • 10 mussels

  • 10 clams

  • 2 oz boneless pork, diced

  • 2 teaspoons minced garlic

  • 6 oz onions, chopped fine

  • 1 medium tomato, skinned, seeded and chopped

  • 1 small red bell pepper, seeded and cut into thin strips

  • 1 small green bell pepper, seeded and cut into thin strips

  • 1 small yellow bell pepper, seeded and cut into thin strips

  • 32 oz skinless, boneless chicken breasts, cut into chunks

  • Salt and pepper to taste

  • 1 teaspoon paprika

  • 1/2 teaspoon dried rosemary

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon ground cumin

  • 24 oz lobster claws

  • 24 oz rice

  • 3 cups (48 fl. oz) chicken broth  

  • 1/4 teaspoon saffron

  • 10 uncooked shrimp, peeled and divined

  • 4 oz peas

  • 4 tablespoon capers

  • Lemon wedges, to garnish

Preparation

Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.

Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.

In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.

In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.

Preheat the oven to 200 ºF. Heat 4 tablespoons olive oil in a skillet, and sauté the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.

Transfer the rice into a paella pan. Mix in the lobster claws, chicken, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.

Discard any mussels and clams that have failed to open.

 

Chicken Paella

Ingredients

  • 1/2 pint of oil

  • 1 chicken, cut to 8 pieces

  • 2 bowls of rice (1lb. 5 oz. approximately)

  • 5 bowls of meat broth

  • 1 green pepper

  • 1 red pepper

  • 1 small can of peas

  • 1 small onion

  • 2 tomatoes

  • Saffron

  • 1 clove of garlic  

  • Parsley

  • Salt

Preparation

Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it's brown, reserve it in a dishAdd the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.

Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.

Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the fried chicken. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the meat broth, hot but not boiling. This is completed with the 5 broth bowls.

Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.

Meanwhile, in a mortar mash a little bit of garlic , the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan.

When the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, and the peas.

Let it cook about 20 minutes.

Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.

 

 

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COOKING TREASURES
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