Recipes

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.
Heat the pan with 2 more tablespoons of oil. Stir in the onion, sweet peppers, paprika and half of the
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.
SEAFOOD PAELLA
Assortment of seafood: langoustines, baby octopus, mussels, clams,
crab, calamari
Extra virgin olive oil
1-2 cloves garlic, finely chopped
1 medium onion, finely chopped
1 cup sweet peppers (red, green and yellow), chopped to desired size
1-2 tablespoons ground paprika
1 bunch parsley, chopped
2-3 cups long grain or paella rice
Good pinch of saffron, soaked in ½ cup hot water
1½ litre fish stock
1 cup dry white wine
8
REQUIRED SURFACE
Chef Pan
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
add more mint leaves to make a minty salad. Serves 6-8.
ROAST FILLET OF LAMB SALAD
600-800g loin fillets of lamb
1 large clove garlic, chopped
A handful of fresh mint, chopped
1-2 teaspoons ground cinnamon
1-2 teaspoons ground cumin
1-2 teaspoons cayenne pepper
1 sprig rosemary, chopped
2 tablespoons lemon juice
Salt and black pepper
4 tablespoons olive oil
Salad leaves
9
CHEF PANCHEF PAN
REQUIRED SURFACE
Chef Pan