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Old 04-14-2017, 10:31 PM   #1
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Ms. Mofet's Instant Pot Shrimp Scampi Paella

Ms. Mofet's Instant Pot Shrimp Scampi Paella

Makes ≈ 4 - 6 Servings

2 lb. frozen raw shrimp (31 - 40 count), peeled and deveined
1 cup Jasmine Rice
1/4 cup butter (half stick)
1/4 cup chopped fresh Parsley
1 tsp. sea salt
1/4 tsp. ground black pepper
1 pinch crushed red pepper or to taste
1 medium lemon, juiced
1 pinch saffron
1 1/2 cups water or chicken broth
4 cloves garlic minced or pressed

Add all ingredients to inner pot, add shrimp last it MUST be on the top.

Lock lid and set valve to sealing.

Select Manual, high pressure, adjust (+\-) to 5 minutes.
(Took 25 minutes to come to pressure)

When cook cycle is finished use QR (quick release).

When pin drops remove lid.

Gently stir.

Place scampi on platter and garnish with chopped fresh parsley, fresh grated cheese (Parmesan and Romano) and squeeze of lemon juice.


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Old 04-15-2017, 07:31 AM   #2
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I find it funny you are making a Paella in an Instant Pot! The name Paella comes from the dish in which the rice cooked! Very cute!
But it does have the traditional rice and saffron... it's OK!

and looks absolutely delish! It's 8:30 am and I'm drooling! Thanks msmofet!
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Old 04-19-2017, 03:35 AM   #3
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Where's the socarrat?
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Old 04-19-2017, 01:57 PM   #4
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Craig, is that the reason for the shape of the paella pan? For the crusty rice? (and yes, I had to look the word up, )
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Old 04-19-2017, 02:49 PM   #5
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Quote:
Originally Posted by dragnlaw View Post
Craig, is that the reason for the shape of the paella pan? For the crusty rice? (and yes, I had to look the word up, )
The pan came first: The Food Timeline: history notes--national gastronomy

Quote:
Paella
Paella, endless combinations of various meats, fish, shellfish, rice and vegetables, is considered by some to be one of Spain's "national" dishes. Indeed, the ingredients and method of paella make it an excellent culinary example of the Spain's history and peoples.

"Paella, to be precise the Valencian paella, universally known as a traditional dish in Spanish cooking, takes its name from the utensil in which it is cooked and from the Spanish region on the shores of the Mediterranean where the union and heritage of two important cultures, the Roman which gave us the utensil and the Arab which brought us the basic food of humanity for centuries: rice. The etymological roots of the word are of interest. Going back a long way one finds in the Sanskrit language the word pa, which means to drink, from which were derived the Latin terms patera, patina, patella, meaning a chalice or culinary utensil to be used for various purposes including frying. In Castilian there existed a primitve form of denomination paela and also tapella, so in an ancient dictionary we can read that patella is a pan or paella for frying'...In Isalmic Andalusia there were dishes based on rice with definite traditional and symbolic character, casseroles of rice and fish with spices which were eaten at family and religious feasts. Later on, when rice began to take on the chararcteristic of an everyday dish, it was combined with vegetables, pulses, and also some dry cod, in this way forming a part of the menu during Lent. Along the coast fish always predominates with rice. Perhaps as a hangover of these Islamic customs, in the orchards of Valencia, and as a special celebration, rice was cooked in the open air in a paella-pan with vegetables of the season, chicken, rabbit, or duck. With the sociological changes of the 19th century, social life became more active, giving rise to reunions and outings to the countryside. There also came into being the tradition, still very much alive, that men did the cooking of paella. This rice for special days evolved into a Valencian paella. In 1840 in a local newspaper it was in fact given the name of Valencian paella. By natural process the tradition had already come into being. The ingredeints for the traditional dish are as folows: rice, fresh butter beans, tomato, olive oil, paprika, saffron, snails (or, a curious alternative, fresh green rosemary), water, and salt. The ancient tradition was to eat the paella directly from its pan, so the round pan, surrounded by chairs, was converted into a admirable 'Round Table'. The companions, which their spoons made of box wood with a fine finsih, began to eat, each one drawing out his triangle and limit, then meeting the geometical centre of the paella."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 566-7)

"Paella is a word that has come worldwide to mean a Spanish dish with a variety of seafood and usually some chicken. However, the word originally referred only to the pan in which the food was cooked--a paellera...Paellas actually come in endless varieties, depending upon the chef and on regional specialties. Those rice dishes that are made in paella pans, whatever the ingredients, are often referred to as paellas, although just as often the name of a rice dish is a description of its ingredients...Although variations on paella abound, no one will dispute that the home of paella, and of most Spanish rice dishes, is Valencia. Rice growing in Valencia was made possible when, more than a thousand years ago, the Romans introduced irrigation, a system later perfected by the Arab invaders. It is thought that these same Arab conquerors brought rice to Valencia in the eighth century. Many centuries would pass, however, before rice would become the staple of the Valencian diet that it is today and become a basic crop of the Valencian economy...Purists insist that...Valencia is the only place in the world to eat a properly prepared paella...Ask a Spaniard what makes a perfect paella and never expect two opinions to coincide."
---The Foods and Wines of Spain, Penelope Casa [Alfred A. Knopf:New York] 1982 (p. 173-4)
[NOTE: Ms. Casas includes several recipes for paella in this book.]
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Old 04-19-2017, 03:06 PM   #6
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Thanks GG, I had seen that article before, there are several good articles on the history of the paella/paellera.

But I was wondering about the 'soccarat', how the rice figured into it, not particularly the history of the name. It's OK, everything is in place now.
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Old 04-19-2017, 03:12 PM   #7
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Quote:
Originally Posted by dragnlaw View Post
Thanks GG, I had seen that article before, there are several good articles on the history of the paella/paellera.

But I was wondering about the 'soccarat', how the rice figured into it, not particularly the history of the name. It's OK, everything is in place now.
Sorry, I guess I should have explained further. Cooking the rice in the pan, which already existed in Spain before the Arabs brought rice, led to the crisping of the rice, which eventually acquired a name. The pan was not invented to create socarrat; socarrat came about from cooking rice in the pre-existing pan.

Btw, this is not just an article, but quotes from books written by historians.
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Old 05-05-2017, 01:12 PM   #8
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Got Garlic,

Thank you very much for posting the article.

Have a lovely weekend.

A paellera, ( a flat oval metal pan with 2 handles on each side) was founded by the Romans and there is quite an impressive collection in Pompeii, Campania, Italy.

Originally, paella, was a festive dish created in the fields and mountains of Valencia´s highlands. And this dish was prepared on open flames outdoors. Of course, the original Paella, had not fish or shellfish. It consisted of: rice, wild mushrooms, feathered game, hoofed game, rabbit, herbs, saffron, almonds, greens, green vegetables, porc cuts, and snails.




Soccarrat, is the crusty sort of burnt rice, at the bottom of the "paellera metal pan".
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Old 05-05-2017, 03:23 PM   #9
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Another food history lesson... Love this place...

Ross
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Old 05-06-2017, 11:14 AM   #10
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While we are on the subject of food history, I recently read (pretty sure it was in "Ten Restaurants That Changed America") that jambalaya is an Americanized version of paella.
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Ms. Mofet's Instant Pot Shrimp Scampi Paella [B][U]Ms. Mofet's Instant Pot Shrimp Scampi Paella[/U][/B] Makes ≈ 4 - 6 Servings 2 lb. frozen raw shrimp (31 - 40 count), peeled and deveined 1 cup Jasmine Rice 1/4 cup butter (half stick) 1/4 cup chopped fresh Parsley 1 tsp. sea salt 1/4 tsp. ground black pepper 1 pinch crushed red pepper or to taste 1 medium lemon, juiced 1 pinch saffron 1 1/2 cups water or chicken broth 4 cloves garlic minced or pressed Add all ingredients to inner pot, add shrimp last it [B]MUST[/B] be on the top. Lock lid and set valve to sealing. Select Manual, high pressure, adjust (+\-) to 5 minutes. (Took 25 minutes to come to pressure) When cook cycle is finished use QR (quick release). When pin drops remove lid. Gently stir. Place scampi on platter and garnish with chopped fresh parsley, fresh grated cheese (Parmesan and Romano) and squeeze of lemon juice. [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/shrimp_scampi_041417_P1100055.jpg[/IMG] 3 stars 1 reviews
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