Paella (New York Times Cook Book) Recipe

Ingredients

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

 

 

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Categories: Fish; Spanish


The History of Recipes

Written cooking instructions as a concept can be traced way back into ancient history, certainly as far back into history as the Egyptians, and maybe even further. Interesting though that maybe, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.

In fact, the most ancient recipe discovered so far, according to experts are some stone tablets in ancient Sumerian which recount the baking 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, in The time of the romans around 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. He also informs us how the early Romans used a good variety of spices and herbs, including some that we all recognise for example basil, fennel and parsley.

Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices like coriander, parsley, and basil. These new herbs and spices created an explosion in books on cooking, some of which are kept safe in private libraries.

By the time we get to the 1900s, cookery publications are increasing in popularity mostly due to higher levels of literacy, people having increased free time and disposable income.

The arrival of television brings us celebrity chefs and the accompanying recipe books.

And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on this site.

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We hope you enjoy this Paella (New York Times Cook Book) recipe.

 


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