NuWave PIC Gold - Seafood Paella; Ginger Shrimp

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Seafood Paella
Serves: 6-8
10 grams butter
8 oz onion, diced
Salt and black pepper to taste
8 oz long-grain rice
1 small green pepper, seeded and
nely chopped
1 small red pepper, seeded and
nely chopped
½ gram garlic, minced
2 grams saffron threads, crumbled
20 oz sh stock or base
1 (6 – 8-oz) lobster tail,
removed from shell and chopped
into large pieces
¼ kilogram king crab legs, shelled,
chopped into large pieces
12 oz Tilapia llets, cut into
large pieces
4 oz sea scallops, raw
4 oz large shrimp, raw, pealed
and deveined
4 oz mussels, pre-cooked
4 oz clams, pre-cooked
4 oz squid, pre-cooked and
pre-chopped
4 oz octopus, pre-cooked and
pre-chopped
Directions:
1. In medium stock pot, melt butter
on Medium (135°C) for about
30 seconds.
2. Sauté onion in butter on Medium
(135°C) for 2 minutes or until onion
has softened.
3. Season with salt and pepper to taste.
4. Add rice and cook by stirring
occasionally for 30 seconds.
5. Add bell peppers, garlic, saffron
and 16 oz broth.
6. Bring mixture to boil on Medium-High
(190°C) covered.
7. Once boiling, lower heat to
Medium (135°C) and let simmer for
10-15 minutes.
8. Add seafood mix.
9. Cook for 15-20 more minutes
uncovered, or until most liquid has
been absorbed and rice is tender.
Tip: Do not brown rice.
Tip: You can use any type of bell
pepper.
Ginger Shrimp
Serves: 4
½ kilogram shrimp, peeled
and deveined
15 ml olive oil, divided
1 oz grated fresh ginger
8 oz chopped green onions
13 oz chicken stock
30 ml cold water
14 grams cornstarch
Directions
1. Heat 7 ml oil in large
sauté pan on High (190°C).
2. Sauté shrimp on High (190°C) for
4 minutes or until they turn pink.
3. Remove shrimp and set aside.
4. Heat remaining oil on
Medium-Low (80°C).
5. Add ginger and onions, and sauté
until the onions are tender.
6. Add chicken stock and bring to a boil
on Max/Sear.
7. Mix together cold water and
cornstarch and stir mixture into
sauté pan.
8. Return shrimp to skillet and bring
everything to temperature on
Medium-High (190°C).
9. Serve over rice.
• 47
Seafood