Smokey Tomato Paella

Smokey Tomato Paella
Paella is a traditional rice dish originating from Spain. Today paella is made all over the world using just about any ingredient that goes with rice - from shellfish, squid, vegetables, chicken or pork. This recipe uses chorizo, saffron, garlic, tomatoes, red pepper, and peas to create a flavorful Spanish-Influenced meal!
Recipe type: Dinner, Lunch
Cuisine: Fusion
  • chicken stock 4 cups (32 fl. Oz.)
  • saffron 1 pinch
  • olive oil ½ cup
  • chorizo links (8 ounces) 3
  • red onion ½
  • garlic cloves 4
  • medium grain rice 2½ cups
  • paprika 3 teaspoons
  • salt 4 teaspoons
  • cans of diced tomatoes 2 (14.5 ounces)
  • Red bell pepper 1
  • frozen green peas I cup
  1. Pre-heat oven to 400 F. In a small saucepan heat chicken stock with saffron and keep warm.
  2. Inside your IMUSA PAELLA PAN add olive oil and bring to medium-high heat.
  3. Add chorizo, onions, and garlic and sauté for about 3-4 minutes.
  4. Mix in rice, paprika, and salt and stir until well combined.
  5. Add tomatoes and mix evenly.
  6. Place bell pepper strips in a circle around the paella
  7. Add about 2 cups of the warm chicken stock and allow to simmer on medium heat for 5 minutes without stirring.
  8. Add another cup of stock and simmer for another 5 minutes. Add final cup of stock and put pan in the oven and roast for 10-15 minutes, until all of the liquid is evaporated. If the rice looks too dry add a small amount of stock or water and cook a bit longer. When the rice is ready, remove from the oven, sprinkle green peas and let sit for 5 minutes before serving.
  9. NOTE: You can make a seafood paella version of this recipe by replacing chicken stock with fish stock and adding raw shrimp, scallops, and clams onto the rice before adding stock. SERVES 10 TO 12.

Picadillo Empanadas with Garlic Cilantro Dipping Sauce

Picadillo Empanadas with Garlic Cilantro Dipping Sauce
Picadillo is a traditional dish in many Latin American countries that is made with ground beef and a flavorful tomato sauce. Using this as a filing in empanadas creates a savory side dish or snack!
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
  • olive oil ¼ cup
  • garlic cloves 2
  • medium onion 1
  • small green bell pepper 1
  • ground sirloin or ground round 1 pound
  • vino seco (dry white cooking wine) ½ cup
  • tomato sauce 1 cup
  • tomato paste 2 tablespoons
  • ground cumin ½ teaspoon
  • ground oregano ½ teaspoon
  • salt 1 teaspoon
  • pepper ½ teaspoon
  • raisins, optional ¼ cup
  • pimento-stuffed olives ¼ cup
  • capers 2 tablespoons
  • discos para empanadas (frozen turnover pastry disks) 20
  • mayonnaise (we like Hellmans) 1 cup
  • cilantro ¼ cup
  • garlic 1 tablespoon
  • white pepper ½ teaspoon
  • fresh lemon juice 3 tablespoons
  • Worcestershire sauce 1 teaspoon
  1. To make the picadillo, heat half the olive oil in a large IMUSA frying pan over medium-high heat.
  2. Add the garlic, onion, and bell pepper, and sauté until tender, 5 to 7 minutes.
  3. Raise the heat to medium-high and add the ground beef (the meat should make a searing sound when it hits the pan—use a small amount of meat to test the heat; if it doesn't, increase the heat to high for a few minutes before adding the meat). Stir frequently to break up any large chunks of meat, and cook, stirring frequently, for 3 to 5 minutes, until the beef is thoroughly cooked (no longer red).
  4. Drain any excess liquid from the pan. Add the vino seco, tomato sauce, tomato paste, cumin, oregano, salt, pepper, and the remaining olive oil. Reduce the heat to low and simmer, uncovered, for about 20 minutes.
  5. Add the raisins, olives, and capers, and stir to combine. Set aside and allow to cool.
  6. Pre-Heat your IMUSA empanada maker by simply plugging it in. Your empanada maker is properly heated and ready to use once the green light turns on.
  7. Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks
  8. Place 1 to 1 ½ tablespoons of filling in the center of each disk. Fold each disk to make a semicircle. Using the tines of a fork, press around the edges to seal.
  9. Bake in preheated IMUSA empanada maker for 8 to 10 minutes or until golden
  10. To make the dipping sauce, combine the mayonnaise, garlic, lemon juice, Worcestershire, cilantro, and white pepper until smooth. Serve in a small bowl alongside the hot empanadas.

Personal Pan Spanish Frittata

Personal Pan Spanish Frittata
A frittata is an omelet of Spanish origin - usually made with potatoes. This Spanish Frittata is a wonderful weekend brunch or a light weeknight dinner. Serve hot or at room temperature and serve with crusty bread!
Recipe type: Breakfast
Cuisine: Fusion
  • medium or large eggs 2
  • small russet potato ½
  • red peppers ½ cup
  • onion ½ cup
  • Parmesan cheese ¼ cup
  • cilantro 1 table
  • salt and pepper to taste
  • black olives 1 tables
  • extra virgin olive oil 3 tablespoons
  1. Add 2 tablespoon of the oil to your PTFE Nonstick IMUSA egg pan and heat over low.
  2. Cook potato slices in oil until golden brown. Remove from pan and set aside.
  3. Add peppers and onions to pan and sauté for a few minutes until softened.
  4. Whisk eggs with salt & pepper in a bowl then add your potatoes, peppers and onions and mix.
  5. Wipe your pan clean with a paper towel and add the remaining olive oil. Add your egg mixture and cook on low until eggs are set; about 7 minutes.
  6. Top with Parmesan cheese and olives and cover with foil.
  7. Your frittata is ready when eggs have completely cooked through. Top with cilantro and serve.

Moroccan Style Arroz con Pollo

Moroccan Style Arroz con Pollo
This Latin-Fusion dish combines the traditional Rice with Chicken dish with Moroccan flavors using sweet paprika, cumin, ginger, coriander, raisins, and olives!
Recipe type: Lunch, Dinner
Cuisine: Fusion
  • sweet paprika 2 teaspoons
  • ground cumin 2 teaspoons
  • ground ginger 1 teaspoon
  • ground coriander 1 teaspoon
  • ground pepper ¼ teaspoon
  • salt 2 teaspoons
  • olive oil 3 tablespoons
  • bone-in chicken thighs 8
  • large onion 1
  • garlic cloves 6
  • medium or long grain rice 1½ cup
  • golden raisins 1 cup
  • kalamata olives 1 cup
  • chicken stock 3 cups
  • bay leaves 2
  • Juice of half a lemon
  • parsley or cilantro for garnish
  1. Mix first 6 ingredients in a large bowl and combine with 2 Tbsp. olive oil.
  2. Pat chicken thighs dry and coat evenly with spices in bowl.
  3. Heat your IMUSA silicone Caldero on medium-high heat and add 1 Tbsp. of olive oil.
  4. Cook both sides of each chicken thigh until golden brown, remove and set aside.
  5. In the same IMUSA Caldero, sauté the onions and garlic until soft, about 2-3 minutes.
  6. Mix in rice, raisins, olives and chicken stock.
  7. Add bay leaves and nestle each chicken thigh on top of rice. Allow to come to a simmer, cover and cook on low for 30 minutes.
  8. Remove from heat and sprinkle lemon juice on chicken and rice. Serve two thighs on top of rice and garnish with chopped parsley or cilantro.

Manchego and Quince Empanadas

Manchego and Quince Empanadas
Quince is a popular Spanish paste made from Quince fruit (a cross between an apple and a pear). The delicious combination of this sweet paste with Manchego cheese create an empanada perfect for breakfast, dessert, or a sweet snack!
Recipe type: Dessert
Cuisine: Fusion
  • maseca corn flour 2 cups
  • salt 2 teaspoons
  • whole milk 3 cups
  • Manchego cheese
  • Quince paste
  1. In a medium bowl mix first 3 ingredients with your hand until it’s completely smooth. The Maseca dough will be quite loose at first, but will thicken after some time. Allow to sit for at least 5 minutes.
  2. Pre-heat your IMUSA empanada maker by simply plugging it in.
  3. the meantime cut 12 thick slices of Manchego cheese, about 3-inches wide and ½-inch thick.
  4. Cut 12 slices of the quince paste about 3-inches wide and ¼-inch thick. Join each Manchego slice with each quince paste slice and set aside.
  5. Open IMUSA empanada maker and place a heaping spoonful (about ¼ cup) of dough inside an empanada mold, carefully dispersing it to each corner of the mold with the spoon.
  6. Gently place a Manchego and quince slice into the center of the dough and cover them with another spoonful of dough, assuring that the cheese and quince are completely covered.
  7. Repeat with the other empanada molds. If you over-fill the mold with the dough, don’t worry. The excess dough will press out of the mold and can be easily “snapped off” before serving.
  8. Cook for 8 minutes and carefully remove each empanada (it will be soft at first) with tongs and allow to cool for 2-3 minutes on a cooling rack before serving.
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