1 chicken, cut up (or 4 thighs and le, gs)
1 salt and pepper to thaste
1 lb lean pork, cut into 1-inch cubes
1 medium onion, minced
2 toes garlic, minced
1 cut into 1 1/2 inch julliene strips, :
1/2 large bell pepper
1 large carrot
1 stalk celery
1 cup frozen green peas
1 1/2 lb peeled shrimp
1 3/4 oz jar sliced pimento
2 tsp capers, with juice
4 oz jar pimento-stiffed green olives
1/2 lb calamari (squid), cleaned and slice, d
5 cup water
4 chicken bouillon cubes
1 tsp saffron threads
2 1/2 cup uncle ben's (c) rice, uncooked
3 hard boiled eggs, sliced
1/2 lb unpeeled shrimp (heads on)
1 oil for frying
Directions
In a large electric skillet or paella pan, brown the chicken pieces
(that have been seasoned with salt and pepper) in a little oil.
Remove from the pan. Add the pork cubes to the drippinfs and brown
for about 5 minutes. Remove from the pan. To the pan drippings (add
a little more oil if necessary) add the onion, garlic, bell pepper,
celery and carrot. Stir-fry for 2 minutes. Add the peas, peeled
shrimp, pimentos, capers, chicken, calamari and pork. Stir. In a
separate pot, bring the 5 cups of water to a boil; stir in the
bouillon cubes and saffron. Let it stand for 5 minutes until
dissolved. Gently stir the rice into the skillet mixture. Slowly pour
in enough of the bouillon mixture to cover the rice and chicken
pieces. Cover and cook over low heat for about 20 minutes. Uncover and
decoaratively arrange the egg slices and raw unpeeled shrimp on the
top. (Add more broth as necessary to keep the rice moist. Cover and
steam for another 10 minutes until the shrimp are cooked and the rice
is tender. (Paella should be moist but not wet!) Place the pan on a
hot pad on the serving table and let everyone help themselves. Serve
with a mixed green salad, red ripe tomatoes and some French bread.
Also mix up a pitcher of Sangria and enjoy!
Servings: 6 servings
Aunt Julia's Paella Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
Academics have traced the existence of recipes way back into history, in truth as far back into history as pharonic Egypt, and maybe even further. In practice though, generally, these early records were just simple hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts is a collection of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Continuing our culinary historical journey, we have two interesting cookery books which date from the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the curry that we all know today, but rather accounts of the types of food on the tables of the wealthy. Over the succeeding few hundred years, the upper-class families of Wesstern Europe tried to serve the most exotic meals, and as a result the best cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. The TV revolution brings us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Aunt Julia's Paella recipe.
