3 lb chicken -- cut up
4 each pork chops -- cut in small
1 cubes
2 each lobsters
1 lb squid -- sliced
1 1/2 lb small shrimp
3 lb small clams -- sliced
2 lb pork sausage -- cut in small
1 pieces
2 lb sausage -- spanish or
1 italian
1/2 lb razor clams -- or
1 longorones
4 large onion -- minced
4 each green peppers -- minced
5 cloves garlic -- minced
3 fresh tomatoes -- or 1 can
1 can tomato paste
1 can tomato sauce
1 can chick peas
1 salt -- to taste
1 pepper -- to taste
1 parsley -- to taste
1 scallions -- to taste
6 tbsp oil
5 cup rice
1/2 jar stuffed olives
Directions
Cut and fry the chicken well. Make a sauce with 1 1/2 onions, 1 1/2
green peppers, 1 1/2 tomatoes, cut up, and 3 cloves of garlic. Add 1
cup water and chicken. gook on a low heat. Seperately, fry the
sausage in small pieces and the pork chops. Boil the lobsters and
shrimp and peel them. Clean and slice clams and squid. Make a sauce
with 1 1/2 onion, 1 1/2 green pepper, 1 1/2 tomatoes and the liquid
from the Chick Peas. Separate the meat from the bones of all meats
and cook the clams with the scallions and parsley.
Make sauce with the remaining onion, scallion, finely chopped green
pepper, tomato paste and tomato sauce.
Wash the rice well (3 times) and in a large, deep pot, put 6
tablespoons oil and fry the rice. Add the liquid the seafoods were
cooked in (about 5 cups). Add sausage, boneless chicken and pork with
their sauces, whole shrimp, lobster sliced into small pieces, clams
and squid and mussels in their sauce. Also, add the sauce made with
the remaining onion, scallion, finely chopped green pepper, tomato
paste and tomato sauce. Add the Chick peas and olives. Cook at a high
heat for 10 minutes; then cover pot and cook at a low heat for 45
minutes. When ready to serve, decorate with strips of green peppers
and olives.
Recipe By : Georgina C. de Young
Servings: 1 servings
Paella Panamanian Style Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
We are able to track the history of `recipes` way back into the far past, in fact as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, mostly, these ancient cookbooks were just very basic pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a series of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Aspicius also tells us how the early Romans made use of many spices and herbs, including a few that will be familiar to modern cooks like basil, mint and dill. As we move on, we have some interesting books published in the 1300s ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the curry that is popular today, but rather recipes for the types of meals cooked for the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the holy land, such as rosemary and coriander. The introduction of these new foods and spices created a surge in manuscripts on food, many of which still exist in private libraries. The revolution that is television brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Paella Panamanian Style recipe.
