Fagor Paella Pan Manual - Paella Recipes
6
PAELLA RECIPES
Chicken & Seafood Paella
Ingredients
6 cloves garlic, minced; 2 tbs minced parsley;
1/4 tsp saffron; Kosher or sea salt to taste;
2 1/2 lbs boneless chicken; 1/4 lb boneless
pork loin, cut in 1/2 in. cubes; 1/2 lb squid
cleaned, cut in 1/2 in rings; 1/2 lb monkfish or
grouper cut into 1/2 in cubes; 12-16 extra large
shrimp in their shells; 1/4 lb chorizo cut in
1/4 inch slices; 6 cups clam juice OR chicken
broth; 8 tbs olive oil; 1 onion, finely chopped;
1 red bell pepper, finely chopped; 1 medium
tomato, finely chopped ;2 teaspoons paprika;
3 cups Spanish or Arborio short-grain rice;
1/2 cup fresh or frozen peas; 2 dozen mussels;
lemon wedges for garnish
Directions:
In a food processor mix garlic, parsley, saffron,
and 1/8 tsp salt. Mash to a paste consistency
(add a bit of water if necessary) and set aside.
Sprinkle salt over the chicken, pork, squid,
monkfish and shrimp (in their shells.)
Preheat oven to 400 °F.
Pour broth into a pot and keep hot over lowest
heat.
Heat 6 tbs of the oil in the paella pan.
Briefly sauté the shrimp over high heat and
remove to a warm platter (they should not be fully
cooked.)
Add pork, monkfish, and chorizo to the paella
pan, cook for 2 minutes and add to platter with
shrimp.
Add squid, sauté 1 minute and remove to platter.
Add remaining 2 tbs oil, mix in onion and red
pepper, cook until slightly softened.
Stir in tomato, cook 1-2 minutes then stir in
paprika and rice, coating it well with the pan
mixture.
Pour the hot broth and bring to a boil.
Add pate mixture from food processor; continue
to boil for 3 minutes.
Add monkfish, chorizo, pork, squid and peas and
boil an additional 2 minutes.
Arrange chicken, shrimp and mussels over the
rice and transfer into oven. Cook, uncovered 10-
15 minutes.
Remove from oven, cover with foil and let stand
for 10 minutes.
Garnish with lemon wedges.