Fagor Tapas Pan User Manual

specialty cookware

commercial

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Care & Maintenance

of your Fagor

Commercial Line Cookware:

Thank you for choosing Fagor America Commercial Cookware. Our cookware is crafted from the finest 18/10-brushed stainless steel with reinforced riveted handles. 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.

Safety Note: Never leave children unattended in the kitchen while food is cooking. Keep small children away from hot surfaces. Never attempt to use this cookware in a microwave.

For cooking basics and recipes, please refer to the information provided.

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FISH POACHING RECIPES

In the oven:

Baked Dijon Salmon

1/4 cup butter,melted 3 tablespoons prepared Dijon-style mustard 1 1/2 tablespoons honey 1/4 cup dry bread crumbs 1/4 cup finely chopped pecans 4 teaspoons chopped fresh parsley 4 (4 ounce) filets salmon 1 lemon, for garnish Salt and pepper to taste

Directions:

Preheat oven to 400°F (200°C). In a small bowl, stir together butter, mustard and honey. Set aside. In another bowl, mix together bread crumbs, pecans and parsley.

Place fillet on fish poaching tray and brush each one lightly with honey mustard mixture, and sprinkle the top of the filets with the bread crumb mixture.

Lower the tray into the poacher and bake salmon in preheated oven until it flakes easily with a fork, approximately 10 to 15 minutes. Season with salt and pepper, and garnish with a wedge of lemon.

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FISH POACHER

POACHING BASICS:

Poaching is cooking in a gently simmering liquid such as lightly salted lemon water, fish or vegetable stock, or dry white wine. The liquid should always be seasoned just enough to complement, but not overpower, the flavor of the fish. Poached fish may be served hot or chilled. Hot poached fish can be served with lemon wedges or your favorite sauce or seasoned butter. Cold poached fish is ideal for cold fish salads as well as simply served with a flavored mayonnaise or dill sauce. Poaching is Suitable for all types of fish — although delicate textured fish should be handled with care.

To prepare a whole fish for poaching, keep the fins intact, rinse it under cold water and place it on the poaching tray. Use the handles to lower and raise the fish from the pan. Place liquid in the fish poacher, enough to cover the fish by at least one inch. Cover pan, place in preheated 400 - 425 degree Fahrenheit oven. Cook until fish flakes easily or appears opaque throughout. It is not necessary to turn fish when poaching. Remove fish from liquid and carefully remove skin if desired, while the fish is hot.

Poaching liquid may be strained and served as a light broth in some instances, or frozen and stored for later use as a poaching liquid or in dishes requiring fish bouillon.

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Stovetop to Oven Poaching:

Poached Swordfish with Lemon Parsley Sauce

4 medium sized swordfish steaks 1/2 cup extra virgin olive oil 3 tablespoons lemon juice minced flat leaf parsley salt and freshly ground black pepper

Directions:

In a small bowl, combine extra virgin olive oil, lemon juice, minced flat leaf parsley, salt and freshly ground black pepper.

Set aside for no more than 30 minutes or the lemon juice will yellow the parsley. Add 3-4 cups of water to the fish poacher and bring to a boil on the stovetop. Add the fish pieces to the insert tray & lower gently into the poacher, cover with lid. Carefully place fish poacher in the oven until opaque or just cooked through. Lift the fish from the water, drain thoroughly and arrange each fillet on a warm plate. Spoon the liquid over the fish and serve immediately.

Stovetop Poaching:

Orange and Fennel Poached Sole

1/4 cup fresh orange juice 1/4 cup dry white wine 1 tablespoon white-wine vinegar 2 shallots, chopped fine 1/2 teaspoon fennel seeds 2 strips of orange zest, removed with a vegetable peeler 1/2 cup water 2 sole or orange roughy fillets (about 1 pound) 1 tablespoon unsalted butter

Directions:

In the poacher on the stovetop (using 2 burners) boil the orange juice, the wine, and the vinegar with the shallots, the fennel seeds, and the zest, until most of the liquid is evaporated.

Add the water, bring the mixture to a boil, place the sole on the tray, lower it into the poacher and cover. Let simmer for 10 minutes. Remove the tray and transfer the sole with a slotted spatula to 2 plates and keep it warm, covered.

Boil the poaching liquid until it is reduced to about 1/3 cup, remove the poacher from the heat, and swirl in the butter. Season the sauce with salt and pepper and pour it over the sole.

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MULTIPOT and VEGETABLE STEAMER

Steaming Vegetables

What’s the first step of steaming delicious veggies?

Begin by selecting what you will steam and then, prepare it.

Steps:

• Choose which vegetables you will steam. Wash them, slice, dice and chop them into uniform bits and set them aside.

• Heat your water to boiling. Add the dense vegetables (such as carrots) first into the steamer basket and cover.

• When the vegetables have cooked, remove the steamer basket and enjoy!

How do I know how long to cook my vegetables?

You can generally tell when vegetables have been thoroughly steamed by their color. For leafy greens, the color will change to bright green, which indicates they’re done. There are general guidelines below:

Asparagus ······················10 minutes (Use fork to test for softness) Leafy Greens ················3 minutes or until bright green Green Beans··················10 minutes Potatoes··························30 minutes (Use fork to test for softness) Bean Sprouts ················3 minutes Yams································20-25 minutes Beets ······························25 minutes

Poached Cod with Lemon & Capers

2 or 3 green onions, cut into 2 inch long pieces 1 Tbsp extra virgin olive oil 1 red onion, cut lengthwise into thin slices 2 Tbsp capers, drained well 1 carrot, cut into thin matchstick pieces 4 (4 oz.) cod fillets 2 lemons

Directions:

Preheat oven to 350 degrees. Heat oil in a fish poacher on stovetop over medium heat. Add onion and sauté 3 minutes. Add capers and sauté 1 minute. Add carrot and cook 2 minutes. Stir in green onions. Remove vegetables from liquid. Lay cod on the insert tray. Spread vegetables evenly over the top of the fish. Add a small amount of water just to cover the fish & vegetables. Cover and cook until fish is just opaque in the center, about 10 minutes. Gently transfer fish to a serving platter. Sprinkle with capers. Just before serving, squeeze the lemons over the entire dish.

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Garlic Crab Legs & Steamed Corn

3 1/2 pounds Alaskan king crab legs with shell 6 ears fresh corn 1 1/2 cups butter 3 teaspoons minced garlic 1/8 teaspoon crushed red pepper flakes 1 teaspoon Old Bay Seasoning TM, or to taste

Directions:

Bring a large amount of water to boil inside the Multipot. Place crab legs in the large steamer basket and add to the boiling water. At the same time, add the corn to the vegetable insert. Place inside the Multipot and cover with lid. Boil the crab legs until they are opaque and flaky. The crab may finish cooking before the corn, check the corn and crab every 5 minutes to see if they are finished cooking. When finished cooking, drain well.

In a large saucepan, melt butter or margarine, garlic, red pepper, and Old Bay™ seasoning. Stir in the crab and corn, and saute them for 5 to 10 minutes.

What other vegetables can I prepare in the asparagus steamer?

Many vegetables such as corn are also ideal for cooking in the asparagus steamer. Just fill the bottom of the pot with approximately 1 inch of water (make sure the vegetables aren’t sitting in water), bring to a rapid boil then insert basket filled with corn. Cover and steam for 10 minutes or until corn is tender crisp.

MULTIPOT BASICS:

Your new multipot certainly lives up to its name. The multiple inserts convert the multipot into a pasta pot with a built in strainer, a vegetable steamer with tray, or simply as a large stockpot. Soups, stews, fresh vegetables and pasta are all prepared with ease in this versatile and essential piece of cookware.

Tip: Using Both the Steamer and Pasta Basket Inserts in the Multipot at once

There are many ways to cook an entire meal all at once in your Multipot. For instance, try steaming fresh clams, mussels, crab or lobster in the lower insert while at the same time steaming fresh vegetables in the top insert.

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USING THE MULTIPOT FOR COOKING PASTA:

For each 8 oz dry Pasta, bring 3 quarts (1qt=4 cups) of hot water to a rapid boil, covering the pot to speed up cooking time. It is important that there is plenty of room in the pot for the water to circulate freely to keep the pasta from sticking together.

Place the pasta in the tall pasta basket insert and lower into boiling water. Cover the pot with the glass lid until the water returns to a boil.

Once the water returns to a boil, uncover and cook the pasta according to the instructions on the box. (Different varieties of pasta cook for different lengths of time)

To test for doneness, take a piece of pasta out of the pot with a large spoon and take a bite. Most people prefer to eat pasta al dente, cooked through but still a bit chewy.

Remove pasta basket from water, do not rinse unless you are cooling it for a salad. Otherwise, serve immediately.

USING THE MULTIPOT AS A STOCK POT:

Remove both inserts and you now have a restaurant style 8 or 12qt stockpot. This pot is ideal for simmering soups and stocks, poaching poultry, cooking pasta, and making a big batch of chili. It is ideal for preparing enough for a larger family or entertaining a large group.

San Francisco Style Cioppino

1/4 cup olive oil or salad oil 1 large onion, chopped 2 cloves garlic, minced or pressed 1 large green bell pepper, seeded and chopped 1/3 cup chopped parsley 1 large can (15 oz.) tomato sauce 1 large can (28 oz.) tomatoes 1 cup dry red or white wine 1 bay leaf 1 teaspoon dry basil leaves 1/2 teaspoon dry oregano leaves 12 small hard-shell clams in shell, suitable for steaming, scrubbed 1 pound large shrimp (under 30 per lb.) shelled and deveined 2 cooked large Dungeness crabs (about 2 lbs. each). cleaned and cracked

Directions:

In the 8 or 12 qt pot, combine oil, onion, garlic, bell pepper and parsley. Cook over medium heat, stirring often, until onion is soft (about 5 mins.). Stir in tomato sauce, tomatoes (break up with a spoon) and their liquid, wine, bay leaf, basil and oregano. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

Add clams, shrimp and crabs. Cover and simmer until clams pop open and shrimp are opaque when cut (about 20 more minutes). Ladle broth and shellfish into 6 large soup bowls. Makes 6 servings.

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Spinach & Garlic with Pasta

2 bunches (about 12 oz. Each) spinach, rinsed well and drained. 12 oz. Dry orecchiette ("little ears")

pasta or route (wagon shaped wheels) pasta. 1/3 cup olive oil 6 cloves of garlic, minced 1/4 tsp Red Pepper flakes 1/2 cup grated Parmesan cheese

Directions:

Remove Stems from Spinach and discard. Chop leaves and set aside. Prepare pasta according to directions. Just before pasta is done, stir in spinach and cook just until water returns to a full boil. Remove pasta basket and drain.

While pasta is cooking, heat oil in skillet over medium heat. Stir in garlic and red pepper. Cook uncovered until garlic turns opaque, approx. 2 minutes. Add pasta and spinach to pan. Mix lightly using two spoons. Salt to taste. Serve with cheese.

PASTA RECIPES:

Pasta Primavera

(Serve with Bow Tie Pasta)

2 Tlbs. Olive Oil 1/4 cup leeks, white part only, finely chopped 1/2 cup finely diced carrots 2/3 cup finely diced yellow or green summer squash 3/4 cup diced red bell pepper 1/4 cup dry white wine 1 cup chicken broth 16 asparagus spears, ends removed, cut into 1 inch lengths 1/4 cup fresh basil, minced, or dill leaves Grated Parmesan cheese

Directions:

Heat oil in pot. Add leeks and carrots, cook for 5 minutes, stir frequently until leeks are limp.

Add squash and red pepper and cook for 3 minutes. Add white wine, cover and simmer over low heat until vegetables start to soften, about 3 minutes. Add chicken broth and bring to a simmer over medium heat.

Add asparagus, cover with glass lid, simmer over medium heat 3-4 minutes. Add sauce and basil to pasta. Toss well. Serve immediately with grated Parmesan Cheese.

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Egg Noodle Primavera

12 oz. Medium Egg Noodles, uncooked 1 - 14 1/2-oz. can chicken broth 2 cups fresh asparagus, cut into 1-inch pieces (about 8 oz.) 1 cup thinly sliced carrots (about 2 medium carrots) 1 red bell pepper, cut into short, thin strips 1 cup shelled fresh peas or frozen baby peas or

1 cup fresh snow pea pods, cut in halves 2 tbsp. chopped fresh dill 2 tbsp. chopped fresh thyme 2 tbsp. chopped fresh mint 1/4 cup chopped fresh chives 3/4 cup grated Asiago or Parmesan cheese, divided Freshly ground black pepper

Directions:

Prepare noodles according to package directions. While noodles are cooking, bring chicken broth to a boil in a medium saucepan. Add asparagus, carrots and red bell pepper. Simmer vegetables uncovered 4 minutes. Stir in peas; continue cooking 3 to 4 minutes or until vegetables are tender-crisp.

When noodles are done, drain well and return to the pasta pot. Add broth and vegetables, herbs and chives. Cook over low heat, tossing gently until combined. Add 1/2 cup of the cheese; toss gently. Transfer to serving platter; sprinkle with remaining 1/4 cup cheese. Garnish with freshly ground black pepper.

30 MINUTES OR LESS PASTA DINNERS

Curry & Citrus Pasta with Chicken

1 pound Elbow Macaroni, Medium Shells or other medium pasta shape,

uncooked 12 oz. cooked chicken or turkey, cut into 1/2-inch pieces 1 20-oz. can pineapple chunks packed in water, drained 1/2 cup low-fat mayonnaise 2 tbsp. lemon juice 1/4 cup frozen orange juice concentrate, thawed 1 tbsp. curry powder 1 bunch scallions, sliced

Directions:

Prepare pasta according to package directions. While pasta is cooking, toss chicken and pineapple together in a large bowl.

In a medium bowl, stir together mayonnaise, lemon juice, orange juice concentrate and curry powder. When pasta is cooked, drain well and stir into fruit mixture. Stir dressing into pasta and fruit and mix well. Sprinkle with scallions and serve.

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Linguine with Scallops

1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked 1 green bell pepper, ribs and seeds removed, diced 1 medium onion, cut in half and thinly sliced 2 cloves garlic, minced 1 tsp. olive or vegetable oil 1 28-oz. can diced tomatoes or tomato wedges, drained 1/4 cup pitted and chopped black olives 1 tbsp. chopped fresh oregano (1 tsp. dried oregano) 1 pound small scallops 1/4 cup chopped fresh parsley Coarsely ground black pepper

Directions:

Prepare pasta according to package directions. While pasta is cooking, saute green pepper, onion and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden. Add tomatoes, olives and oregano; heat until simmering. Add scallops and simmer 3 to 4 minutes.

When pasta is done, drain well. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve immediately.

Pasta Stir-Fry with Peanut Sauce

1 pound Linguine or Spaghetti, uncooked 1 tsp. vegetable oil 4 medium carrots, cut julienne 1/2 tsp. hot red pepper flakes 1 bunch scallions, sliced diagonally into 1/2-inch lengths 1 large cucumber, peeled, cut julienne

Sauce:

3 tbsp. smooth peanut butter 1/3 cup lime juice 1/4 cup low-sodium soy sauce 1/4 cup low-sodium, defatted chicken broth Black pepper to taste

Directions:

Prepare pasta according to package directions; drain and transfer to a serving bowl. Warm one teaspoon vegetable oil in a large non-stick wok or skillet over high heat. Add the carrots and stir-fry for 2 to 3 minutes until tender. Add the red pepper flakes, cucumbers and scallions to the wok or skillet. Stir-fry for 2 minutes.

Add all the sauce ingredients to the wok or skillet. Season with pepper. Bring to a boil. Pour the vegetables over pasta. Toss well and serve immediately.

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Let Your Roast Relax…

Once your roast is within 40°F (5°C) of its ideal doneness, remove it from the oven and allow it to rest for 15 or 20 minutes with a tent of foil placed very loosely over it. As the meat rests, the internal temperature will increase by a several degrees, the muscle fibers will relax, and the juice that has come to the surface of the meat during cooking will begin to return to the center. A well-rested piece of meat will be more tender, and will retain its juices better when you slice it.

Roast Leg of Lamb with Rosemary

1/4 cup honey 2 tablespoons prepared Dijon-style mustard 2 tablespoons chopped fresh rosemary 1 teaspoon freshly ground black pepper 1 teaspoon lemon zest 3 cloves garlic, minced 5 pounds whole leg of lamb 1 teaspoon coarse sea salt

Directions:

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

Preheat oven to 450°F (230°C). Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake at 450°F (230°C) for 20 minutes, then reduce heat to 400°F (200°C) and roast for 55 to 60 more minutes for medium rare.

OVAL ROASTER

ROASTER BASICS

Oval roasters are simply a holiday must have. The oval roaster can be used with or without its lid for roasting poultry, meats, seafood, and vegetables. Additionally, it can be covered and used as a large casserole dish in the oven (to 500 degrees) or atop the stove to stew or braise.

The lid can also be used as an elegant serving tray. A removable roasting rack is included, and the domed lid provides space for a 12-pound turkey.

Roasted to Perfection: Lamb

Before roasting your lamb, remove it from the refrigerator and allow it to sit for 30 minutes or so. A piece of meat at room temperature will roast more evenly. It’s always better to use the roasting rack to ensure even browning and heat circulation. The amount of fat that your piece of lamb has surrounding the outside and marbled through the middle will determine the cooking time and temperature you use. For a lean piece of meat, you’ll want to put it in a very hot (450°F/230°C) oven for the first 15 minutes or so, and then turn the temperature down to 350°F (175°C) to continue roasting. Using this method, the meat will take about 25 minutes per pound to reach medium rare. Using a hot oven in this manner will allow leaner cuts of meat to get nicely browned on the outside before they become overcooked and dry in the middle.

Fattier pieces of meat, on the other hand, are better when roasted at a lower temperature (325°F/160°C) for a longer period of time, allowing the fat to slowly melt and bathe the tender roast in its own juices. Meat cooked with this method will take about 30 minutes per pound to reach medium rare. The most accurate way to determine doneness is with a meat thermometer: 110°F (42°C) is rare, 120°F (58°C) is medium-rare, and 145°F (68°C) is medium-well. We don’t recommend that you cook your lamb beyond this temperature, or it will become dried-out and tough.

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Roasted to Perfection: Turkey

Homestyle Turkey 1 (12 pound) whole turkey 6 tablespoons butter, divided 4 cups warm water 3 tablespoons chicken bouillon 2 tablespoons dried parsley 2 tablespoons dried minced onion 2 tablespoons seasoned salt

Directions:

Preheat oven to 350°F (175°C). Rinse and wash turkey. Discard the giblets, or add to pan if desired.

Place turkey in the oval roaster . Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.

In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.

Cover with lid, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180°F (80°C). For the last 45 minutes or so, remove the lid so the turkey will brown nicely.

Roasted to Perfection: Pork

Makes 8 servings

6 pounds pork loin 1 large onion, sliced into thin rings 2 bay leaves 2 teaspoons salt 1/2 cup fresh lime juice 3/4 cup soy sauce 3/4 cup white sugar 1 teaspoon grated fresh ginger 2 cloves garlic, minced

Directions:

Combine lime or lemon juice, soy sauce, sugar, ginger, garlic, salt, and bay leaves. Stir until the sugar dissolves. Place the loin of pork in a roasting pan, and scatter the onion rings over it. Pour marinade over the meat, and cover with plastic wrap. Refrigerate for 12 hours or so, turning every once in a while.

Preheat the oven to 325°F (165°C). Bake, basting frequently, for about 3 1/2 hours, or until the meat is thoroughly cooked.

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Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

To Poach Eggs: Fill bottom of pan with water. Fill each poacher cup with one egg. Bring water to a boil. Cover with lid and cook over medium heat cook for 2 1/2 to 3 minutes. Yolks should still be soft in center.

While eggs are poaching, brown the bacon in a medium skillet over mediumhigh heat and toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

EGG POACHER

Ideal for eggs Benedict, these pans poach 4-6 perfectly shaped eggs at once and, when the egg cup tray is removed, also serves as a skillet. For easy cleanup, the nonstick cups lift out of the tray with easy-grip handles so eggs can be served with care. The handle is hollow to stay cool on the stovetop, and has a notch in the end to facilitate hanging on a pot rack or hook.

EGG POACHER RECIPE:

Eggs Benedict

4 egg yolks 3 1/2 tablespoons lemon juice 1 pinch ground white pepper 1/8 teaspoon Worcestershire sauce 1 tablespoon water 1 cup butter, melted 1/4 teaspoon salt 8 eggs 1 teaspoon distilled white vinegar 8 strips Canadian-style bacon 4 English muffins, split 2 tablespoons butter, softened

Directions:

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

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TAPAS RECIPES:

Shrimp Barcelona

(GAMBAS AL AJILLO)

Serves 4

1/2 - 3/4 lb shrimp, peeled and de-veined 8 tablespoons olive oil 3 large cloves of garlic, peeled and coarsely chopped 1 dried red chili pepper with stem and seeds removed 1/2 teaspoon paprika 1 tablespoon fresh minced parsley Sea Salt to taste

Directions:

Dry shrimp and sprinkle with sea salt on both sides. Let stand at room temperature for 10 minutes. Heat oil in tapas pan, add the garlic and chili pepper. When the garlic begins to turn golden brown add the shrimp. Cook over medium-high heat, stirring for about two minutes, or until the shrimp are just done. Sprinkle in paprika, parsley and salt. Serve in tapas pan immediately.

Tapas Pan Set

TAPAS

Tapas are the traditional "little dishes" of Spain. They are a collection of simple recipes designed so that guests can enjoy a little taste of everything. Most are not complicated or time consuming to prepare.

Tapas are more a style of eating than of cooking. In Spain, the tapas experience goes hand-in-hand with hospitality, friendship and conversation. Guests traditionally linger for hours in an atmosphere that encourages snacking and socializing. Throughout Spain from the smallest villages to the largest cities, you'll find bars and restaurants offering an assortment of tapas on the menu, usually served with a glass of sherry.

Within the past couple of years, there has been a trend towards tapas bars in the United States. Dining ‘tapas style’ is often associated with a warm & casual atmosphere.

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Squid Valencia

(CHIPIRONES EN CERVEZA)

Serves 4

4 tablespoons olive oil 3 cloves garlic, crushed 1 medium onion, chopped 1 medium tomato, skinned, seeded and chopped 1 bay leaf 1/4 tablespoon sugar Sea salt & fresh ground pepper to taste 1 lb squid, cut in rings (tentacles may also be included or discarded depending on preference) 1/3 cup beer

Directions:

Note: This recipe requires using both tapas pans from your set.

Tapas Pan 1: Heat 2 tablespoons of oil with the garlic. When the garlic begins to turn golden brown, add the onion, lower the heat, and cook slowly for 10-15 minutes or until the onion is tender. Stir in the tomato, bay leaf, sugar, salt and pepper and cook over medium heat for 5 minutes.

Tapas Pan 2: In this pan heat the remaining oil. Add the squid and cut over high heat for 2 minutes. Stir in the beer, lower the heat and simmer for 10 minutes. Add the mixture from the other tapas pan and continue cooking for 25 minutes. Remove the squid to a warm platter and continue boiling the sauce until it thickens. Return the squid to the sauce and simmer for 10 more minutes, or until the squid is tender.

Garlicky Mushrooms

(CHAMPINONES AL AJILLO)

Serves 6

3 tablespoons olive oil 1/2 lb small mushrooms, cleaned & stems trimmed 4 cloves garlic, peeled and thinly sliced 2 teaspoons fresh lemon juice 2 tablespoons dry Sherry 1/4 cup veal broth, or chicken & beef broth mixture 1/2 teaspoon paprika 1/4 teaspoon crushed red pepper Salt & Fresh ground pepper to taste 1 tablespoon fresh minced parsley

Directions:

Heat the oil in a skillet until very hot. Add mushrooms and stir fry with garlic over high heat for about 2 minutes. Lower the heat and stir in lemon juice, sherry, broth, paprika, chili pepper, salt and pepper. Simmer for 2 minutes, sprinkle with parsley and serve in the tapas pan immediately.

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Mushroom & Bacon Skewers

(TAPA DE CHAMPIÑONES Y TOCINO)

1 tablespoon olive oil 12- 1/2 inch cubes of slab bacon 12 small mushroom caps, cleaned skewers (or toothpicks)

Directions:

Heat oil in the tapas pan until very hot. Add the bacon and mushrooms and stir fry just until mushroom caps soften and bacon is crisp. Drain oil from pan. Serve immediately in tapas pan. Spear bacon cubes and mushroom caps as desired.

Fried Salted Almonds

(ALMENDRAS FRITAS)

Oil for Frying 4 ounces blanched whole almonds Coarse Salt

Directions:

In a tapas pan, heat the oil about 1/2 Inch deep. Fry the almonds until they appear a light golden brown color. Drain and sprinkle with coarse salt.

Tuna Tostada

(TOSTADA DE ATUN)

Serves 6

Oil for frying 16 One quarter inch slices, long crusty loaf bread 1 seven ounce can of light meat tuna, flaked 4 tablespoons mayonnaise 1 hard boiled egg, sliced Dill pickles- sliced lengthwise for garnish

Directions:

Heat the oil approx 1/4 inch deep in the tapas pan and fry the bread slices quickly until golden, adding more oil as necessary. Remove from oil and drain on paper towels. In a bowl, combine tuna, vinegar, onion, salt and mayonnaise. Pile mixture onto fried bread slices and serve the egg slices over the top. Garnish plate with pickles.

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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.

Paella: 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.

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Asparagus & Salmon Wraps

(ESPARRAGOS CON SALMON)

12 thin asparagus spears, tips only (3 inches in length) Chicken Broth 1/4 lb of fresh boneless salmon cut into 12 very thin strips Hollandaise sauce (prepared ahead)

– see additional ingredients required below Butter Salt

Directions:

Note: This recipe requires using both tapas pans from your set.

Place the asparagus in the tapas pan, barely cover them with a mix of chicken broth and water mixture. Bring to a boil, cover, and simmer until slightly tender (about 5 minutes) Drain and cool. Arrange the asparagus spears in pairs and wrap a salmon strip at each end of the pair. Rinse the pan, lightly butter it and place them inside. Spoon the Hollandaise over the asparagus & salmon and place in the broiler for 1 minute or until golden.

To make Hollandaise sauce: cut a stick of butter into eight pieces. Then blend 3 egg yolks, 1/2 teaspoon salt, 2 tablespoons lemon juice, and a pinch of cayenne pepper in the second tapas pan. Cook this mixture over a very low heat, beating it with a whisk, mixer, or wooden spoon until the eggs are the consistency of heavy cream. Add butter pieces one at a time and continue beating the mixture until the sauce coats the beater thickly. Remove the mixture from the heat and continue to stir with a wooden spoon for at least one minute. Serve the sauce while it is still warm. This recipe will make about 1 1/4 cups.

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