1 one and a half pound lobster, cooke, d
1 lb shrimp
1 dozen or more small clams
1 qt mussels
1 one and a half pound chicken
1 tsp oregano
2 peppercorns
1 clove garlic, peeled
1 1/2 tsp salt
6 tbsp olive oil
1 tsp vinegar
2 oz ham, cut in thin strips
1 chorizo (hot spanish sausage), slic, ed
1 oz salt pork, finely chopped
1 onion, peeled and chopped
1 green pepper, seeded and chopped
1/2 tsp ground coriander
1 tsp capers
3 tbsp tomato sauce
2 1/4 cup rice, washed and drained
4 cup boiling water
1 tsp saffron
1 can peas, drained
1 can pimientos
Directions
Remove meat from the lobster. Shell and devein shrimp. Scrub mussels
and clams. Cut chicken into medium sized serving pieces. Combine
oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the
vinegar and mash with back of spoon or with a mortar. Rub chicken
with the mixture. Heat remaining olive oil in a deep, heavy skillet
and brown chicken lightly over moderate het. Add ham, chorizo, salt
pork, onion, green pepper, coriander and capers. Cook ten minutes
over low heat. Add tomato sauce and rice and cook 5 minutes. Add
boiling water, saffron and shrimp. Mix well and cook rapidly,
covered, until liquid is absorbed, about 20 minutes. With a large
spoon, turn rice from top to bottom. Add lobster meat and peas; cover
and cook 5 minutes longer. Steam mussels and clams in a little water
until their shells open. Heat the pimientos and drain. Us the
mussels, clams and pimientos as a garnish.
Servings: 8 servings
Paella (New York Times Cook Book) Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
Experts have traced the existance of recipes back into the far past, certainly as far as pharonic Egypt, and possibly even further. However, in the main part, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Closer to modern times, we have a couple of cookery books which were published in the 1300s : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are not about the indian curry that is familiar to us all today, but instead accounts of the types of food cooked for the upper classes of the period. By the arrival of the 1900s, cooking publications are highly popular mostly as a result of higher levels of literacy, more spare time and being a little richer. |
We hope you enjoy this Paella (New York Times Cook Book) recipe.
