Paella with Happycall Double Pan
FULL VIDEO: Episode #22 Paella with Happycall Double Pan
Click here to see all Happycall double pans models.
This is a demonstration of how to cook on a Happycall double pan without flipping it. You are welcome to use any Paella recipe you wish, since we do not specialise in Spanish cuisine. There are many Paella specialists who can cook this dish far better than us.
You may use any pan that has a lid with an air valve. Of course, our demonstration uses a double pan. Do not be alarmed when you see us garnish the rice with seafood using chopsticks; this is the way we cook.
It is recommended that you use Spanish bomba rice. But guess what? Japanese sushi rice works well.
You will need: Happycall IH Synchro Double Pan in Standard Size.
- 2 cup of Spanish bomba rice or Japanese sushi rice
- 5 cups of chicken stock
- Half of an onion
- Half of a zucchini
- A few cloves of garlic
- 1 red pepper
- 3 Tbsp. of tomato sauce
- 1 tsp of ground paprika
- a few threads of saffron
- 4 mussels (or other seafood)
- Salt to taste
- Black pepper to taste
- Olive oil as needed
- Prepare all ingredients in advance. Note that mussels are recommended. We used the seafood of the day instead. Our custom is to cut off the sharp part of the prawn.
- Cut onion, garlic, zucchini, and red pepper into cubes.
- Quality Japanese sushi rice is very clean. We do not wash it so that we preserve the starch. This will make the rice more sticky.
- Add sufficient oil and preheat the pan over medium high heat.
- Add onion, zucchini, and red pepper to the pan and stir fry until fragrant.
- Add the rice and stock. Use two cups of rice to five cups of stock. If you add more rice, adjust the appropriate ratio of stock to rice.
- Add paprika, tomato sauce, saffron, salt, and black pepper.
- Turn the heat down to low and cover for about nice minutes.
- Open the lid and place all the seafood over the rice. Distribute evenly.
- Close the lid and allow the rice to cook for another nine minutes until the juices from the seafood are absorbed by the rice.
- You may partially open the pan to check the readiness of the dish. When the amount of steam coming out reduces, it usually means the rice is almost done.
- As with the whole chicken recipe, make sure the oil trap is clean before moving the pan.
- Remember a reasonably heated pan and heated oil (not overheating) are key.
- Users will need basic cooking techniques and common sense (understanding of proper heat control, knowing how to check the food periodically, and so on).
- Heat level, Please note that the heat levels shown below are for general reference only. Every cooktop is different. The following ranges apply if 10 is the maximum.
- Low heat: the heat level is 1-2.
- Medium low heat: the heat level is 3-4.
- Medium heat: the heat level is 5.
- Medium high heat: the heat level is 7-8.
- High heat: the heat level is 9-10.
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