Fagor Paella Pan User Manual

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

paella pan

commercial specialty cookware

Fagor America Inc. 2007
All Rights Reserved
PO Box 94
Lyndhurst, NJ 07071
www.fagoramerica.com
1-800-207-0806

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

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.

Cajun Paella

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

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.

Mixed Vegetables Paella

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.

5

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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