FAGOR’s Commercial specialty
cookware line includes:
•15” paella pan
•8” tapas pan set
•8qt. and 12qt. multipot
•Vegetable/asparagus steamer
•4 cup egg poacher
•4 cup multipan
•Double boiler with steamer insert
Fagor America Inc. 2007 All Rights Reserved
PO Box 94 Lyndhurst, NJ 07071
www.fagoramerica.com 1-800-207-0806
paella pan
commercial specialty cookware
PAELLA PAN
Thank you for choosing Fagor America Specialty Cookware!
Fagor’s Stainless Steel Paella Pan is the ultimate pan for making the traditional Mediterranean Paella Rice Dish. It provides an ample amount of cooking surface for spectacular results. In addition to this, the pan is also excellent for cooking any other rice or sautéed dish. The elegant design and shape are perfect for serving at the table as well as cooking.
It is crafted from brushed stainless steel with reinforced riveted handles. It has an aluminum sandwich bottom for even heat distribution, and it will work on all kinds of cooking surfaces: gas, electric, ceramic and even induction.
CARE AND MAINTENANCE:
Do not use metal or sharp-edged utensils which might scratch the nonstick surface.
Although this cookware is dishwasher safe, we recommend that you remove the unit from the dishwasher prior to the drying cycle and towel dry so that watermarks are not left on the surface.
Avoid sliding or dragging the pan over the glass surface of your ceramic or induction cooktop, as scratches may result.
This cookware is intended for household use only.
SAFETY INSTRUCTIONS:
•Never leave children unattended in the kitchen while food is cooking. Keep small children away from hot surfaces.
•Never leave an empty pan on a hot burner. An unattended, empty pan on a hot burner can get extremely hot, which can cause personal injury and/or property damage
•Never attempt to use this cookware in a microwave.
•We recommend you use potholders to move the pan during or after cooking, as the handles might be hot.
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PAELLA PAN
PAELLA PAN BASICS
The Paella Pan has a wide flat bottom, rounded sides and wide loop handles. Originally this pan was used for cooking the Mediterranean dish "Paella".
It has since gained popularity because any sautéed dish or casserole can be prepared in this pan and its elegant design and shape are perfect for serving at the table.
PAELLA OVERVIEW
Paella is one of the most famous authentic Spanish dishes. If you’ve ever been to a Spanish restaurant, chances are that paella is on the menu.
There really is no one standard way of making paella. Every chef has his or her own way of making it and the list of ingredients is different as well. Feel free to experiment with the ingredients by adding your own favorites to the recipes provided.
Paella is cooked in a wide and short "paella pan" to optimize the recipe, because when it comes to preparing paella, the more cooking surface you have to work with, the better.
Preparing the Ingredients
Saffron (azafrán) is somewhat hard to find, and can be expensive, but is worth getting if you plan to make an authentic paella dish. It gives the rice a yellow coloring and adds the true essence of authentic paella flavor. However, as an alternative, you can often find rice pre-packaged with saffron, which is much more economical than buying the saffron by itself.
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 correctly 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
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.
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
Pre-cooking
Remove meat from the lobster. Shell and de-vein shrimp. Scrub mussels and clams. Cut chicken into medium sized serving pieces.
Cooking
Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar. Rub chicken with the mixture. Heat remaining olive oil in paella pan and brown chicken lightly over moderate heat. Add ham, chorizo, salt pork, onion, green pepper, coriander and capers. Cook ten minutes over low heat. Add tomato sauce and rice and cook 5 minutes. Add 4 cups of boiling water, saffron and shrimp. Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes. With a large spoon, turn rice from top to bottom. Add lobster meat and peas; cover and cook 5 minutes longer. Steam mussels and clams in a little water until their shells open. Heat the pimientos and drain. Use the mussels, clams and pimientos as a garnish.
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PAELLA RECIPES
Valencia Style Paella |
Cajun Paella |
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Ingredients
2 cups chicken broth; 6 sprigs rosemary or 1/2 teaspoon dried rosemary leaves; Kosher or sea salt to taste; 1/4 tsp saffron; 1 1/2 lb chicken, cut in 2 inch cubes; 1 1/2 lb pork, cut in 2 inch cubes; 8 tablespoons olive oil; 2 medium green Italian peppers; 1 medium
onion, finely chopped; 8 cloves garlic, minced; 1/2 lb split peas; 1/2 lb of snow peas; 4 frozen artichoke hearts, in quarters; 2 medium
tomatoes, finely chopped; 2 tablespoons minced parsley; 1 teaspoon paprika; 3 cups imported Spanish or Arborio short-grain rice
Directions:
Heat broth, rosemary, salt, saffron and 4 cups of water in a covered pot over low heat for 20 minutes. Remove rosemary and discard. Preheat oven to 400 °F. Sprinkle chicken and pork with sea salt.
Heat oil in the paella pan sauté chicken and pork over high heat until brown but not fully cooked (about 5 minutes). Add the green peppers, onion, and garlic. Cook until slightly softened, keeping the heat high. Stir in split peas, snow peas, and artichokes cook for 3 minutes. Add tomatoes and parsley, cook 1 minute then mix in paprika. Stir in rice and coat well with pan mixture. Pour in hot broth and bring to a boil, boil for 5 minutes stirring occasionally. Transfer mix to oven and cook uncovered for 10-15 minutes. Remove from oven and cover with foil, let stand for 10 minutes.
Ingredients
2 tablespoons olive oil; 4 chicken leg quarters;
2 (8 ounce) packages dirty rice mix; 5 cups water; 2 pounds whole cooked crawfish, peeled; 3/4 medium shrimp - peeled and deveined; 1/2 pound andouille sausage, sliced into rounds;
2 cups sliced mushrooms; 1 large green bell pepper, chopped; 1 large sweet onion, chopped; 3 cloves garlic, minced
Directions:
Heat oil in paella pan over medium high heat.
Sear chicken on all sides until browned.
Stir in dirty rice mix and water.
Stir in crawfish, shrimp, sausage, mushrooms, bell pepper, onion and garlic.
Bring mixture to a boil, and stir.
Reduce heat, cover and simmer until rice is tender, and moisture is absorbed, 25 to 30 minutes.
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PAELLA RECIPES
Pork Paella |
Mixed Vegetables Paella |
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Ingredients
3/4 lb boneless pork loin, cut in 1/2 inch cubes; 1/4 tsp kosher or sea salt; 4 tsp sweet paprika; 6 cloves garlic, minced; 1 small bay leaf, crumbled; 3 cups chicken broth; 1/8 tsp saffron; 4 tbs olive oil; 1/2 red bell pepper, finely chopped; 1/2 green bell pepper, finely choppe; 1 medium tomato, finely chopped; 1 tbs minced parsley; 1/8 tsp cayenne pepper; 1 1/2 cups imported Spanish or Arborio short grain rice;
8 very small new potatoes, boiled and peeled; 4 eggs; 10-12 asparagus spears, cooked
Directions:
In a bowl mix pork with salt, 2 tsp of sweet paprika, garlic and bay leaf. Marinate several hours in the refrigerator. Combine broth and saffron in a pot and keep hot over lowest flame. Preheat oven to 400 °F. Heat oil in paella pan. Sauté red & green peppers over medium-high heat until slightly softened. Add the pork and continue cooking until it begins to turn opaque (should not be fully cooked.) Add tomato and parsley, cook 1-2 minutes, then stir in remaining 2 tsp of paprika and the cayenne. Stir in the rice, coating well with the pan mixture. Pour in hot broth and bring to a boil. Boil for 3 minutes, stirring occasionally. Stir in cooked potatoes. Break 1 egg at a time into a cup and and slide over the rice. Continue cooking for 5 minutes. Garnish with Asparagus. Transfer to oven and cook uncovered until eggs are set (about 10-15 minutes). Remove from oven, cover with foil and let sit for 5 minutes.
Ingredients
1 medium zucchini; cut in 1/2 inch crosswise slices and quartered; 2 cups well washed (and dried) spinach leaves; 2 medium red bell peppers, finely chopped; 4 tsp finely chopped hot red or green pepper; 6 frozen artichoke hearts, quartered; 2/3 cup frozen lima beans;
6 large shitake mushrooms (about 1/2 lb) stems trimmed and coarsely chopped; 1/2 cup frozen or fresh peas; 8 medium scallions, trimmed and coarsely chopped; 6 cups vegetable OR chicken broth; 1/4 teaspoon saffron; 8 tablespoons olive oil; 1 medium tomato, skinned seeded and finely chopped;
4 cloves garlic, minced; 1 teaspoon sweet paprika; 1 teaspoon ground cumin;
2 tablespoons minced parsley; 3 cups imported Spanish or Arborio short-grain rice; Kosher or sea salt to taste; 1/2 lb snow peas
Directions:
Combine in a large bowl the zucchini, spinach, sweet and hot peppers, artichoke, lima beans, mushroom, peas, and scallions. Combine the broth and saffron in a pot and keep warm over lowest heat. Preheat oven to 400 F. Heat oil in the paella pan. Add vegetables from the bowl and sauté approximately 3 minutes over high heat, or until they are slightly softened. Stir in the tomato, garlic, paprika, cumin, and parsley, and cook 2 minutes more. Add rice and coat well with pan mixture. Pour hot broth into paella pan and bring to a boil. Continue boiling for 5 minutes. Stir in snap peas and transfer to oven. Cook for an additional 10-15 minutes. Remove from oven, cover with foil and let stand for and additional 10 minutes.
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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 1015 minutes.
Remove from oven, cover with foil and let stand for 10 minutes.
Garnish with lemon wedges.
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