chef PAN
chef PAN
seafood paella
REQUIRED SURFACE
ROAST FILLET of LAMB SALAD
Assortment of seafood: langoustines, baby octopus, mussels, clams, 600-800g loin fillets of lamb
crab, calamari 1 large clove garlic, chopped
Extra virgin olive oil
REQUIRED SURFACE
A handful of fresh mint, chopped
Chef Pan
1-2 cloves garlic, finely chopped
Chef Pan
1-2 teaspoons ground cinnamon
1 medium onion, finely chopped 1-2 teaspoons ground cumin
1 cup sweet peppers (red, green and yellow), chopped to desired size 1-2 teaspoons cayenne pepper
1-2 tablespoons ground paprika 1 sprig rosemary, chopped
1 bunch parsley, chopped 2 tablespoons lemon juice
2-3 cups long grain or paella rice Salt and black pepper
Good pinch of saffron, soaked in ½ cup hot water 4 tablespoons olive oil
1½ litre fish stock Salad leaves
1 cup dry white wine
Select the desired amount of seafood of your choice. Clean, rinse and drain thoroughly.
Using the Paella pan, gently fry the chopped garlic in 4 tablespoons of oil. Fry all seafood separately, and
then put aside.
Coat the lamb fillets well with all ingredients except oil and salad leaves. Set aside for at least 10 minutes.
Heat a Paella Pan over high heat. Fry the fillets in oil for 4-5 minutes. Remove and rest the meat until
ready to use. Slice the fillets into thin strips. Toss with salad leaves. Season with more salt and pepper and
Heat the pan with 2 more tablespoons of oil. Stir in the onion, sweet peppers, paprika and half of the
add more mint leaves to make a minty salad. Serves 6-8.
parsley. Add the rice and fry for a further 5 minutes, stirring constantly. Pour in the saffron solution and
wine. Keep turning the rice to prevent burning. Add in the fish stock gradually, as the rice absorbs the
liquid. When all the liquid has been absorbed, arrange the seafood on top of the rice and sprinkle the
remaining amount of parsley over the dish. Serve immediately.
Serves 6-8.
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