site stats
Lagostina – Premium Housewares – Cookware Canada
Lagostina
Home
Lagostina
Our Collection
News Our Services
Contact
 
 
 
 
OUR NEWS / OUR RECIPES
 
Spanish Paella

Spanish Paella

 

Portions: 4

Cooking Time: 12 Minutes

 

Ingredients:

 

·                     2 Garlic cloves, crushed

·                     2 tbsp. white wine vinegar

·                     2 tsp. Cayenne pepper

·                     ½ teaspoon salt

·                     ¼ teaspoon pepper

·                     4 chicken upper thighs, skinless

·                     ½ lb. Scallops

·                     8 shrimps, cleaned

·                     1 lb. shell fish, such as prawns, mussels, clams

·                     1 tbsp. olive oil

·                     200g spicy sausage, sliced

·                     1 onion, chopped

·                     1 ¼ cup white rice

·                     ¼ cup dry vermouth

·                     2 cups chicken broth

·                     1 chopped tomato

·                     ¼ tsp. saffron

·                     ¾ tsp. oregano

·                     1 roasted sweet red pepper

·                     1 cup frozen peas

·                     ¼ cup parsley or chopped cilantro

  Preparation : 

Mix 1 crushed garlic clove, the vinegar, the cayenne pepper, salt and pepper in a large bowl.  Add the chicken thighs, the scallops and the shrimps, mix together. 

 

Heat the olive oil in the pressure cooker base at a temperature of medium-high.  Add the remaining crushed garlic clove and chopped onion.  Add the sliced sausage and sauté until golden brown.  Once sausage is browned set aside on a plate. 

 

Add chicken thighs and sauté for about 5 minutes, until golden brown.  Add the rice, sausage, tomato, chicken broth, saffron, the vermouth and oregano mixing all the ingredients together.  Lock the pressure cooker lid in place, bring the cooker to pressure and count 5 minutes from the moment it has reached pressure.

 

Take off of heat, release pressure and open pressure cooker.  Add the shrimps, prawns, mussels and scallops. Lock the pressure cooker lid in place and cook 2 minutes from the moment it has reached pressure. 

 

Take off heat, release pressure, and open lid.  Add the frozen peas, sweet red pepper and parsley.  Mix together and let stand 5 minutes before serving.