6 cup chicken stock
1 large whole onion, peeled
1/2 tsp saffron threads
1 lb large shrimp
12 little neck clams (opt)
1 broiler/fryer, cut into 9 pieces (3, 1/2 lb)
1 salt
1 pepper
1 lb chorizo sausage
3 tbsp olive oil
1 medium onion, peeled and coarsely chopped
4 oz salt pork, coarsely chopped (opt)
1 tbsp minced garlic
1 cup dry white wine (opt)
1 tbsp paprika
1 cup chopped tomatoes
1 tbsp chopped fresh italian parsley
3 cup short-grain rice
1 bay leaf, crumbled
1 juice of 1 lemon
FOR GARNISH
1 a handful of frozen peas
1 a few strips of pimiento or roasted, pepper
Directions
In a saucepan, combine the chicken stock, whole onion and the crushed
saffron threads. Cover the pan, and simmer over low heat while you
prepare the rest of the ingredients.
Peel and devein shrimp. Wash the clams. Rinse the chicken in cold
water and pat dry.
Slice the chorizo into 1/8" discs. Place in a paella pan or skillet,
and cook over medium heat until fat is redered. Remove with slotted
spoon, and reserve. Wash or wipe out the skillet. Saute shrimp in 1
tablespoon olive oil until pink; remove and reserve.
Wash or wipe out the pan. Salt and pepper chicken pieces. Brown
chicken in 1 tablespoon of oil, turning until all sides are browned
but not fully cooked. Remove from pan and reserve. If desired, remove
the skin from the chicken pieces and discard.
Drain fat from pan. Add final tablespoon of oil to pan. Add onions
and salt pork. Over medium-high heat, saute the mixture until onions
are wilted. Add garlic, and saute about 30 seconds. Add white wine,
stir and cook over medium-high heat until most of the wine has
evaporated.
Remove pan from heat. Add paprika and tomato and parsley, and stir
well. Return pan to heat, and cook until mixture thickens. Add rice,
and stir until rice is coated with tomato mixture.
Remove whole onion from chicken stock. Add chicken stock and saffron
to rice mixture. Raise heat to high; stir and add chicken pieces,
shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir
ingredients.
Cover and cook over low heat until the rice has absorbed the liquid
and the clam shells have opened, about 25-30 minutes.
Five minutes before the end of cooking time, sprinkle top of paella
with peas. Cover and continue cooking. Garnish with pimiento.
Servings: 6 servings
Paella A La Valenciana Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
It is quite possible to prove the history of recipes far back into distant history, in truth as far back into history as early Egypt, and possibly even further than that. In practice though, sadly, these early recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.
During Roman times 25BC a roman called Apicius wrote a collection of documents which described recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman chefs were skilled in the use of many spices and herbs, including many that are still in use today for example bay, fennel and asafoetida. During the succeeding few centuries, the powerful and wealthy tried to serve the most exotic meals, and as a result cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and recording the recipes of their peers. By the arrival of the 1900s, cookbooks are increasing in popularity mostly as a result of increased literacy, more free time and having more disposable income. |
We hope you enjoy this Paella A La Valenciana recipe.
