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
It is quite feasible to prove the history of written cooking instructions way back into antiquity, at least as far into history as early Egypt, and quite possibly further than that. Interesting though that is, sadly, these early cook books were just simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe in existence, according to academics are some tablets in the Sumerian language 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 making drinkers feel wonderful. As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents detailing recipes cooked by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, something that is very familiar to us today. This early Roman chef informs us how the chefs of Roman times used many different herbs, including some familiar names such as bay, rue and asafoetida. Moving on, there are a couple of interesting books which were published in the 1300s : one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that appears on menues today, but instead recipes for the types of food prepared by the cooks of the rich people of that time. Later, in the 15th century, the Crusaders brought back many foods and spices from the holy land, including spices such as basil and rosemary. The introduction of these new foods and spices prompted an increase in manuscripts on cooking, some of which are kept safe in private collections. During the next few hundred years, the powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and consequentially chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and writing down popular recipes of the day. By the advent of the 1900s, recipe publications were in great demand, as a result of better eduction, more spare time and having more money. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Paella Panamanian Style recipe.
