I never really had an experience with a large skillet before. That is until T-Fal asked me to review the Simply Delicioso collection Paella Pan by Ingrid Hoffmann. The pan itself is 14 inches in diameter! That’s a big pan! I wanted to make Paella so badly in it but had a hard time getting the fresh ingredients from the world market because our weather in Michigan has been icy cold! At any rate I will tell you about this pan and then I will share a recipe with you!
About this pan:
Designed by celebrity chef Ingrid Hoffmann, the pan features:
- Thermospot™ heat indicator shows when your pan is perfectly preheated (Paella Pan & Comal)
- Aluminum construction
- Hard Enamel exterior
- Expert Non-stick interior
- Venting tempered glass lids
- Decorated even heat base
- Dishwasher safe
I can tell you the number one thing we use this pan for is for cooking breakfast because you can cook the pancakes and links in it with no problem. It holds a ton! I love it for stir fry also as well as specialty recipes that call for lots of room like….
Creamy Shrimp and Rice – Recipe by NEW Philadelphia Cooking Crème! (I hosted a House Party party a couple weekends ago and the crème was the star!)
2 tsp. Olive Oil
1/2 C. EACH red pepper and onion, chopped
1 pkg (6 oz) frozen snap peas, halved ( I didn’t I like big pods)
1 lb frozen, cooked, cleaned medium shrimp, thawed and drained (Yeah that one isn’t flying for this chef, I kicked it old school and cleaned the shrimp myself, video below)
1/4 tsp. black pepper
1/4 cup milk
1 tub PHILADELPHIA Savory Garlic Cooking Crème
2 Cups Hot Cooked Rice (I used Nishiki and made it sticky, I like it sticky)
WE INTERRUPT THIS RECIPE TO BRING YOU THIS SPECIAL BULLETIN…A SPECIAL HOW TO ON CLEANING YOUR OWN SHRIMP TO SAVE MONEY AND FLAVOR!
First things first let me tell you that there are some things you learn in life that can be extremely useful. I pay quite a bit for my college tuition and lab fees for the cooking classes aren’t cheap. But I can say with one learned skill that it was worth every penny because I learned how to clean and prepare shrimp. Yes you can buy already cooked frozen shrimp ready to go but there are huge differences in flavor to me and also price. While the recipe is made to save time and get dinner on the table, what kind of chef would I be training to be if I told you to buy frozen?
As a side note you may want to wear gloves. I didn’t because I assumed I didn’t have an allergy to shrimp because I can eat it no problem. Guess what? I have the same contact allergy that chef Ian has, I can’t touch shrimp without my hands starting to burn so I have to wear gloves from now on. Weird, I know! You can’t tell from my poorly lit video that my hands are actually starting to get really red. Get some gloves people, you’ll thank me for it.
KEEP SEAFOOD IN A BOWL, THAT IS IN ANOTHER BOWL FILLED WITH ICE UNTIL YOU USE IT! It’s kind of a rule to avoid getting sick. ok not kind of a rule it really is the rule. And make sure you rinse them again after you have peeled and de-veined them!
BACK TO THE REGULARLY SCHEDULED RECIPE!
Heat oil in large skillet over medium heat. Add peppers and onions and cook until they are crisp-tender. Add the peas, cook 3-4 minutes stirring frequently.
Add shrimp, black pepper and milk; cook for 3 minutes or until heated through.
Add crème, cook and stir for 2 more minutes
4. Serve over rice.
Makes 4 Servings!
This recipe was made in the T-fal Simply Delicioso Paella Pan by Ingrid Hoffmann. You can get this great pan at Amazon and other retailers for around $23! I loved the recipe and continue to love the pan it gets used nearly every day!
Disclosure: I was provided the Paella Pan by T-fal and the Philadelphia Crème by House Party. Opinions expressed are solely my own.
- 2 tsp. Olive Oil
- ½ C. EACH red pepper and onion, chopped
- 1 pkg (6 oz) frozen snap peas, halved ( I didn't I like big pods)
- 1 lb frozen, cooked, cleaned medium shrimp, thawed and drained (Yeah that one isn’t flying for this chef, I kicked it old school and cleaned the shrimp myself, video below)
- ¼ tsp. black pepper
- ¼ cup milk
- 1 tub PHILADELPHIA Savory Garlic Cooking Crème
- 2 Cups Hot Cooked Rice (I used Nishiki and made it sticky, I like it sticky)
- Heat oil in large skillet over medium heat. Add peppers and onions and cook until they are crisp-tender. Add the peas, cook 3-4 minutes stirring frequently
- Add shrimp, black pepper and milk; cook for 3 minutes or until heated through
- Add crème, cook and stir for 2 more minute
- Serve over rice.