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
Written recipes as a concept can be found far back into the distant past, at least as far back as the early Egyptians, and quite possibly further than that. Having said that, in the main part, these ancient cook books were just primitive hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to food historians is a collection of clay tablets in ancient 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 having made anyone who drank it feel wonderful and blissful. During the time of the Roman Empire a roman called Apicius created a few scripts detailing recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and afters, a very modern way of dining. Aspicius also describes how the cooks of his times used a wide range of spices and herbs, including a few that are still present in modern kitchens like bay, rue and parsley. In the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cooking, such as rosemary and coriander. The introduction of these new herbs and spices prompted an increase in manuscripts on food, most of which are kept safe in academic collections. Over the following few hundred years, the families of Europe competed to offer the most exotic banquets, and as a consequence, cooks and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and recording recipes to help cooks of their time. Like it or not, the introduction of television gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Aunt Julia's Paella recipe.
