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 can trace the history of meal recipes far back into ancient history, certainly as far into history as the Egyptians, and maybe even further. In practice though, sadly, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to historians are a few tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, there were a couple of interesting recipe books from the 1300s ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of meals enjoyed by the rich and powerful. For the next few years, the rich and powerful families of the West competed with each other to lay on the best banquets, and because of this chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording the recipes of their peers. The introduction of the TV gave us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Paella (Deck) recipe.
