1 no ingredients
Directions
Ingredients: 1 one and a half pound lobster, cooked 1 pound shrimp 1
dozen or more small clams
: 1 quart mussels 1 one and a half pound chicken 1 tsp
oregano 2 peppercorns 1 clove garlic, peeled 1 1/2 tsp salt
6 tbs olive oil 1 tsp vinegar 2 ounces ham, cut in thin
strips 1 chorizo (hot Spanish sausage), sliced 1 ounce salt pork,
finely chopped 1 onion, peeled and chopped 1 green pepper, seeded and
chopped 1/2 tsp ground coriander 1 tsp capers 3 tbs 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 tbs 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.
~End Recipe Export- ___ X SLMR 2.0 X
~-- Maximus 2.01wb * Origin: The Keeping Room (1:261/1055)
=======================================================
=================== BBS: Computer Specialties BBS Date: 03-11-93
(16:28) Number: 2132 From: EARL SHELSBY
Refer#: NONE To: NANCY VAINE Recvd: NO Subj: Need
recipe Conf: (185) GOURMET
Servings: 6 servings
Paella No. 3 Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
It is possible to read the history of meal recipes way back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, generally, these ancient records were just basic pictorial instructions for food preparation.
In fact, the oldest recipe discovered, according to academics are some ancient tablets in Sumerian which recount 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 exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were separated into starters, main meal and desserts, a very modern way of dining. This early Roman chef tells us how the ancient chefs were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks like thyme, mint and parsley. For the decades that followed, the powerful families of Wesstern Europe competed to serve the most exotic meals, and consequentially the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe books are highly popular mostly due to better eduction, people having increased free time and having more disposable income. |
We hope you enjoy this Paella No. 3 recipe.
