Your Recipe for Combi-steam Cooking

Select a Category then Double click on an image

  • Instagram
  • Facebook

Paella with Steamed Mussels and Shrimp

Paella is essentially a fairly simple dish to prepare but depending on the recipe you choose the challenge can be the different cooking times for the proteins. My solution is to prepare the base of the Paella on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens. 


This method will also be helpful if you don’t have a large enough pan for cooking Paella as this way you can ensure the rice is perfectly cooked before you add the final touches. I am going to steam the quick cooking mussels in the Combi Steam Oven while the seafood blend of shrimp, scallops and calamari will be broiled in the Convection oven.

May 16 - 2021-58.jpg

Ingredients

½  cup white wine

2 cups seafood or chicken stock

Pinch of saffron

2 tbsp olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

1 tsp mild Spanish smoked paprika

3 Roma tomatoes, peeled and chopped

1 Spanish chorizo sausage, diced

1 cup Bomba rice or Arborio rice

½ cup Italian parsley leaves, chopped

2 cloves garlic, minced

1 lemon, zest only

1lb cleaned mussels

1lb seafood blend of shrimp, scallops and calamari

Preparation

Allow approximately 25 minutes to cook the rice and 4 - 5 minutes to cook the seafood.


Combine the stock and wine and bring to a gentle simmer, stir in the pinch of saffron and keep warm until needed.


Heat a large wide skillet over moderate heat and when hot add the oil. When the oil is shimmering, stir in the onion and cook for a few minutes until translucent. Stir in the garlic., smoked paprika, chopped tomatoes and chorizo and cook for 3 - 4 minutes. Now stir in the rice and a good pinch of Kosher salt. Pour the stock over the rice and cook uncovered over moderate heat stirring occasionally for 25 - 30 minutes until the liquid has completely evaporated.


Preparing the Seafood for Cooking


Combine the parsley, garlic and lemon zest in a small bowl and set aside.

Place the mussels in the solid steam oven pan, add ½ a cup of water and a teaspoon of the parsley garlic lemon mixture. Cook the mussels in the Steam Mode 212 ℉ for 4 - 5 minutes until the shells have opened.


Toss the seafood blend with a little olive oil and a light dusting of smoked paprika and spread onto a foil lined rimmed baking sheet. Place an oven rack on the highest level in the Convection oven and heat the oven in the Broil mode 475 °F.


Spoon the cooked seafood over the cooked rice and garnish with the remainder of the parsley, garlic, lemon mixture.


Serves 4

Paul-Tang1_edited.jpg

Larissa Taboryski

Watch Related Video

arrow&v

Steamed Bone-In Chicken for Salads

Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.


*This is an old video that I am publishing as a recipe. And, yes, the  logo is different, but the essence is the same!  I hope you enjoy the  video and learn more about the benefits of using a Steam oven, also  known as a Combi Oven.



Paul-Tang1_edited.jpg

Larissa Taboryski

Ingredients

1 bone is chicken breast

1 whole chicken leg

1 small onion, peeled and halved

1 small carrot, trimmed and scrubbed

1 celery stick

1 bay leaf

1/4 tsp mixed Italian seasoning

3 stalks fresh parsley (optional)

2 cups cold water


Preparation

Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.


Heat the steam oven in the Steam Mode 212°F. 


Place the casserole dish in the oven and set the timer for 45 minutes.  The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.


Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool.  When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.  


When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.

Watch Related Video