Fagor Tapas Pan User manual

specialty cookware
commercial
Fagor America Inc. 2002
All Rights Reserved
PO Box 94
Lyndhurst, NJ 07071
www.fagoramerica.com
1-800-207-0806
Produced by
www.mosaiclanguages.com
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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 medium-
high 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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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
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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 cor-
rectly the whole shell while come out.
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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
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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
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