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
Experts have tracked the existance of recipes way back into history, in fact as far back as the early Egyptians, and possibly even further than that. In practice though, these, old cook books were just simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a series of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Closer to modern times, there were some interesting books from the 14th Century ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that is popular today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, such as basil and coriander. The introduction of these new culinary ideas created an eruption in recipe manuscripts, many of which still exist in private collections. During the succeeding few hundred years, the rich and powerful families of Europe strove to offer the best banquets, and as a consequence, cooks and their recipe collections could command a high salary. However, it wasn`t until the 19th century that fine cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing popular recipes of the day. Like it or not, the introduction of television brings us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Paella No. 3 recipe.
