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Ingredients:

Paella Rice - 2 Cups
Chicken Stock - 5 Cups
Brown Onion - 1/2 cut into cube
Zucchini - 1/2 cut into cube
Red Capsicum - 1/2 cut into cube
Tomato Paste - 3 tbsp
Seafood Cocktail - 300g
Saffron
Saffron Powder - 1 tps
Salt
Pepper
Olive Oil
Basil

• Heat up HappyCall Double Pan.
• Pour in oil. Put in onion, capsicum and zucchini when the oil heat up.
• Put in rice and chicken stock. Add tomato paste, pepper and salt. Put in a pinch of saffron and saffron powder. Stir it.
• Close the lid. Cook it with medium low heat for 9 minutes.
• Open lid and insert seafood. 
• Close lid and continue medium low heat for another 9 minutes.
• Sprinkle some basil when it's done and ready to serve!

Get your Double Pan here:

西班牙海鮮飯

材料：

西班牙米 - 2 杯
高湯 - 5 杯
洋葱 - 半個切丁
翠玉瓜 - 半個切丁
紅燈籠椒 - 半個切丁
番茄醬 - 3 湯匙
海鮮雜錦 - 300克
藏紅花
藏紅花粉 - 1 茶匙
鹽
胡椒粉
橄欖油
羅勒葉

做法：

• 用中火熱鍋。
• 加入橄欖油，油溫轉熱后加入洋葱、翠玉挂和燈籠椒，拌炒。
• 加入西班牙米和高湯，再置入番茄醬、胡椒粉和鹽調味。
• 加入一小撮的藏紅花，以及一茶匙的藏紅花粉。
• 蓋上蓋子，用中小火煮 9 分鐘。
• 打開蓋子，加入海鮮；蓋上蓋子繼續中小火 9 分鐘。
• 時間到后加入羅勒葉即可。

Ingredients:

Fish x 1

Chili x 1 (Sliced)

Spring Onion x 3 (Chopped)

Ginger (Sliced)

Garlic 4 x cloves (Sliced)

Soy Sauce x 2 tbsp

Sugar x 1 tsp

Rice Wine x 1 tbsp

Oil

Water

Method:

1. Marinate fish with some salt.

2. Heat up HappyCall Double Pan. Medium heat.

3. Pour in oil. Place the fish in Double Pan later. Close lid.

4. Flip the pan after 3 minutes.

5. Flip the pan again after another 2 minutes. Check if the fish is cooked.

6. Removed fish. Saute garlic and ginger.

7. Pour in soy sauce, wine and sugar. Add some water.

8. Place the fish back in the pan. Close the lid and cook for another 1 minute.

9. Add in spring onion and chili.

材料：

鱼 1 条

辣椒 1 条

葱 3 条切段

姜切丝

蒜切片

生抽 2 汤匙

糖 1 茶匙

米酒 1 汤匙

油

水

做法：

1. 鱼处理好后涂点盐。

2. 用中火热锅。

3. 倒入油，油热后把鱼放入双面锅内，盖上盖子。

4. 三分钟后翻锅。

5. 过两分钟后再翻一次，查看鱼是否已经煎熟。

6. 取出鱼，放入姜丝和蒜片，炒香。

7. 加入生抽、米酒和糖。

8. 再把鱼重新置入锅内，盖上盖子煮 1 分钟。

9. 开盖后加入辣椒和葱段即可。

Ingredients

1 table spoon of Olive Oil

2 Chicken Maryland

2 large potatoes, peeled, cut into pieces

4 garlic cloves, peeled

1 lemon, halved

Some onions

Baby Carrots

Salt & Pepper

METHOD

Step 1

Seasons the chicken with lemon, salt and pepper for at least 30 minutes.

Step 2

Preheat the double pan. 1/2 minute with medium heat.

Step 3

Place oil in the pan. Add in Maryland (skin down). Add potatoes and garlic. Close the lid of double pan and roasted with medium low hear for 10 minutes.

Step 4

Flip the double pan, add in carrots and onions. Continue roasting with medium low heat for 15 minutes. Rest meat for another 5 minutes before serving.

材料：

橄欖油 - 1 湯匙

大雞腿 - 兩片

土豆 - 兩個切成塊狀

蒜

檸檬切半

洋葱

小胡蘿蔔

鹽和胡椒粉

做法

1. 用檸檬汁、鹽和胡椒粉腌製鷄腿肉30分鐘。

2. 用中火預熱雙面鍋半分鐘。

3. 倒入橄欖油，將鷄腿置入（皮向下）。加入土豆和蒜。蓋上蓋子，中小火烤10分鐘。

4. 把雙面鍋翻面，加入小胡羅卜和洋葱，繼續中低溫燒烤15分鐘。烤好後讓鷄肉在鍋子内停置5分鐘即可。

Ingredient

Ingredients:

Lamb Cutlets x 6 pcs

Marination:

Olive Oil, Crushed Garlic, Rosemary, Black Pepper

Sauce:

Sugar x 1 tbsp

Barbecue Sauce x 3 tbsp

Tomato sauce x 3 tbsp

Sweet Chili Sauce x 1 tbsp

Oyster Sauce x 1/2 tbsp

Worcestershire Sauce x 1 tsp

Red Wine x 3 tbsp

Method:

Wash and clean the lamb cutlets, marinate for 1 hour.

Heat up HappyCall double pan for 1 minute. Place the lamb cutlets into the pan. Close lid. Medium low heat (120 °C) for 4 minutes.

Flip the pan and continue with medium low heat for 3 minutes.

Flip the pan again. Open lid and pour in sauces. Another 2 minutes on medium low heat.

材料：

羊仔骨 x 6 片

腌料：

橄榄油、蒜泥、迷迭香、黑胡椒

酱料：

糖 1 汤匙

烤肉酱 3 汤匙

番茄酱 2 汤匙

甜辣椒酱 1 汤匙

蚝油 半汤匙

辣酱油 1 茶匙

红酒 3 汤匙

做法：

把羊仔骨洗净，用腌料腌1小时。

双面锅热锅 1 分钟，放入羊仔骨，盖子盖上，用中小火煎 4 分钟。

翻面，继续中小火煎 3 分钟。

翻面，加入所有酱汁，继续中小火煎 2 分钟。