Cuisinart MSC-600 Instruction Booklet - Page 24

Paella - parts

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Paella This version of the traditional Spanish dish is sure to please any crowd. Setting: Brown/Sauté Makes 8 to 10 servings 1 teaspoon olive oil 1 whole chicken (about 4 pounds) cut into 8 pieces 1¾ teaspoons sea or kosher salt, divided ¾ teaspoon freshly ground black pepper, divided 9 ounces Spanish chorizo (3 links) cut into ¼-inch slices 5 garlic cloves, finely chopped 1 medium onion, peeled and cut into 1-inch pieces ¼ teaspoon smoked paprika 1 sprig fresh oregano 1 can (28 ounces) plum tomatoes, drained and roughly chopped 2½ cups Bomba rice* 6 cups hot chicken broth, low sodium large pinch saffron 1 pound shrimp, rinsed, peeled and deveined 12 littleneck clams ½ cup chopped Italian parsley ½ cup fresh or frozen (do not need to thaw) peas 1½ teaspoon fresh lemon juice lemon wedges for serving 1. Put the oil in the cooking pot of the Multicooker set to Brown/Sauté at 400°F. 2. While unit is heating, season the chicken parts on both sides with 1 teaspoon of salt and ½ teaspoon of pepper. Once unit is hot, brown the chicken, skin side down first, about 5 minutes for each side. Remove and reserve. Add the chorizo and brown on both sides. 3. Once chorizo has browned, reduce the temperature to 350°F and add the garlic and onion with the paprika, oregano and ¼ teaspoon salt. Sauté until vegetables are softened and lightly browned, about 2 to 5 minutes. 4. Put the tomatoes into the cooking pot with the sautéed vegetables. Increase the temperature to 400°F. Cook the tomatoes until reduced and slightly caramelized, about 7 to 8 minutes. Be sure to stir the tomatoes occasionally to prevent burning. 5. Add the rice to the unit and stir to coat with tomato mixture. Add the hot broth and saffron and stir together well. Cover and reduce the temperature to 325°F. Allow rice to simmer for 10 minutes. 6. Add the chicken pieces to the cooking pot by nestling them in the rice; simmer, covered for an additional 15 minutes. 7. While chicken is simmering, season shrimp with remaining salt and pepper. Add to unit with the clams and simmer, covered, for an additional 8 minutes, until clamshells have opened. 8. Stir in the parsley, peas and lemon juice. 9. Serve immediately with lemon wedges on the side. *Bomba Rice is a Spanish style rice specific for paella. It can be found in specialty or gourmet stores, or possibly in the international section of many large grocery stores. If you cannot find it, Arborio rice can be used in its place. Nutritional information per serving CBTFEPOTFSWJOHT  $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH 20

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20
Paella
This version of the traditional Spanish dish is
sure to please any crowd.
Setting: Brown/Sauté
Makes 8 to 10 servings
1
teaspoon olive oil
1
whole chicken (about 4 pounds) cut
into 8 pieces
1¾
teaspoons sea or kosher salt,
divided
¾
teaspoon freshly ground black
pepper, divided
9
ounces Spanish chorizo (3 links) cut
into ¼-inch slices
5
garlic cloves, finely chopped
1
medium onion, peeled and cut into
1-inch pieces
¼
teaspoon smoked paprika
1
sprig fresh oregano
1
can (28 ounces) plum tomatoes,
drained and roughly chopped
2½
cups Bomba rice*
6
cups hot chicken broth, low sodium
large pinch saffron
1
pound shrimp, rinsed, peeled and
deveined
12
littleneck clams
½
cup chopped Italian parsley
½
cup fresh or frozen (do not need to
thaw) peas
1½
teaspoon fresh lemon juice
lemon wedges for serving
1.
Put the oil in the cooking pot of the
Multicooker set to Brown/Sauté at 400°F.
2.
While unit is heating, season the chicken
parts on both sides with 1 teaspoon of salt
and ½ teaspoon of pepper. Once unit is hot,
brown the chicken, skin side down first,
about 5 minutes for each side. Remove and
reserve. Add the chorizo and brown on both
sides.
3.
Once chorizo has browned, reduce the
temperature to 350°F and add the garlic
and onion with the paprika, oregano and
¼ teaspoon salt. Sauté until vegetables are
softened and lightly browned, about 2 to
5 minutes.
4.
Put the tomatoes into the cooking pot
with the sautéed vegetables. Increase the
temperature to 400°F. Cook the tomatoes
until reduced and slightly caramelized,
about 7 to 8 minutes. Be sure to stir the
tomatoes occasionally to prevent burning.
5.
Add the rice to the unit and stir to coat
with tomato mixture. Add the hot broth and
saffron and stir together well. Cover and
reduce the temperature to 325°F. Allow rice
to simmer for 10 minutes.
6.
Add the chicken pieces to the cooking
pot by nestling them in the rice; simmer,
covered for an additional 15 minutes.
7.
While chicken is simmering, season shrimp
with remaining salt and pepper. Add to unit
with the clams and simmer, covered, for an
additional 8 minutes, until clamshells have
opened.
8.
Stir in the parsley, peas and lemon juice.
9.
Serve immediately with lemon wedges on
the side.
*Bomba Rice is a Spanish style rice specific for
paella. It can be found in specialty or gourmet
stores, or possibly in the international section
of many large grocery stores. If you cannot
find it, Arborio rice can be used in its place.
Nutritional information per serving