Sunbeam FP5920 Fryer User Manual


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Frypan recipes continued
Tip: A good way to see if the crabs are cooked
istocheckthejointonthelargenipper.
When these have changed colour your crabs
should be cooked through.
5. Remove crabs from frypan onto a large
serving platter and spoon over sauce from
frypan. Sprinkle with sliced green onions.
6.Servewithsteamedjasminerice.
Spanish Paella Serves 6-8
2 small raw blue swimmer crabs
(omit for FP5500P)
8 large green prawns
8 small black mussels
3½ cups fish/chicken stock
1 teaspoon saffron threads
180gchorizosausage,sliced
200gchickenthighs,halved
1tablespoonextravirginoliveoil
1mediumonion,choppedfinely
1clovegarlic,crushed
¼ teaspoon smoked paprika
1x400gcannedtomatoes
1½ cups Arborio or Spanish rice
300gwholepipis,purged
½ cup frozen peas
1smallroastedredcapsicum,sliced
1. Remove flap from the undersides of crabs
then flip crab over. Place your thumb
under the shell between the two back legs
and slowly pull the shell away from the
body. Discard. Remove the feather-like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put under
running water. Using a sharp knife cut the
body in half; then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
2. Peel four of the prawns and devein. Leave
the other four whole for presentation. Clean
and de-beard mussels.
3. Place stock and saffron in a saucepan
and heat gently to infuse. Cover and keep
warm.
4. Heat the electric frypan on setting 8. Cook
chorizo in pan until golden; drain on paper
towelling.
5. In same pan cook the chicken thighs
andwholeprawnsinchorizooiluntiljust
cooked through; set aside.
6.Reduceheattosetting6andaddextra
virginoliveoil,ifneeded,inelectricfrypan
and cook onions and garlic until the onions
are translucent; add paprika and cook for a
further 30 seconds.
7.Addtomatoesandcookonsetting6for2-
3minutes.Addriceandcook,stirringuntil
well coated. Add stock and stir to combine.
Reduceheattosetting3andcook,covered
for 10 minutes.
8.After10minutescheckrice,addalittle
waterifthericelookstoodry.Cook,
covered,forafurther5minutesiftherice
is still quite hard.
9.Arrangerawseafood,chicken,chorizo,
wholeprawns,peas,roastedcapsicum,
overriceandcook,coveredforafurther5
minutes or until the seafood is cooked and
the rice is tender. Turn heat off and keep
covered for 5 minutes before serving.
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