INGREDIENTS
1/2 lb shrimp, peeled and chopped 1/2 lb s, quid, cut into pi
1 medium yellow onion, chopped
1 medium bell pepper, chopped
1 tbsp chopped fresh parsley
3 can whole pimentos
1/2 cup olive oil
1/4 tsp saffron
1 lemon cut into wedges
1 chicken, cut in pieces
DIRECTIONS
1 medium ripe tomato, chopped
1 clove garlic, minced
1 tsp salt
1 cup canned green peas
2 cup rice
4 cup chicken broth
1 red pepper to taste
Directions
If you don't have the traditional paella pan, a shallow, heavy, large
skillet can be used. Wash chicken and dry with paper towel. Saute in
hot olive oil for a few minutes and remove to a pot with 4 cups of
water. Boil chicken for 15 minutes. Meanwhile, in the same skillet,
fry the onions and bell peppers. Add tomato. Meanwhile rinse the
seafood. Add the seafood to the skillet with onions, bell pepper and
tomato. Cut pimentos into strips and add half to skillet along with
the peas. Mash garlic, parsley and salt together with the back of a
wooden spoon and add to pan. Add the saffron, then the chicken, rice
and sausage. Cover with 4 cups boiling chicken broth. Stir gently to
distribute ingredients evenly. Bring to a boil for five minutes; then
reduce heat to medium and continue cooking until rice is tender and
dry and grains are separated, about 20 to 30 minutes. Do no stir
during cooking. When done adjust seasoning and add red pepper if you
wish. Garnish with remaining pimento strips and lemon wedges. Serve
from pan. Serves six.
Submitted By KDECK@FAMILY.ISLAND.NET (KAREN DECK) On MON, 6 MAR 1995
074308 +0000
Servings: 1 servings
Paella (Deck) Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
We are able to follow the history of written recipes far back into the distant past, at least as far into history as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius also tells us how the cooks of his times were skilled in the use of a good variety of aromatic flavors, including some familiar names for example thyme, mint and parsley. As we move on, there were two recipe books dating from the 1300s ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the curry that is popular today, but instead recipes for the types of meals prepared for the rich. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from the East, such as basil and coriander. These new foods and tastes prompted a surge in manuscripts on food, many of which are kept safe in private libraries. During the following few hundred years, the upper classes competed to offer the most exotic banquets, and as a result cooks and their recipe collections were highly sought after. However, it wasn`t until the 1800s that formal cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, cookery books are in high demand, mostly as a result of better eduction, more spare time and having more money. The introduction of the TV gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Paella (Deck) recipe.
