1/2 cup olive oil
1 (2-lb) fryer, cut in 8 pcs.
2 thick pork chops, cubed
2 thick lamb chops, cubed
1 medium onion, finely chopped
1/2 medium green pepper, finely chopped
2 garlic cloves, minced
1 bay leaf
1 large ripe tomato, peeled, - quartered, seed
1 pinch toasted saffron
2 cup chicken broth, hot
1 tbsp salt
1/2 tsp hot sauce
18 medium raw shrimp - cleaned and deveined
18 tender raw bay scallops
12 raw oysters
1/2 lb fillet of red snapper - cubed
12 small clams in shells
1/2 lb raw lobster meat, cubed
12 stone crab claws
4 oz canned squids (optional)
1 1/2 cup chicken broth, hot
2 cup long grain white rice
1/2 cup dry sherry
1 additional dry sherry - for sprinkl, ing
9 oz frozen artichoke hearts
12 canned asparagus spears
2 whole pimientos
1/2 cup cooked small peas
1 parsley bouquets for garnish
Directions
Pour oil into a large skillet. Heat and brown chicken pieces; remove
to casserole, which should measure 14 inches in diameter. Brown cubed
pork and lamb chops in skillet and remove to casserole. To the
drippings, add the onion and the green pepper. Saute until onion is
transparent. Add the garlic, bay leaf, and finely chopped tomato.
Stir to mix and cook 5 minutes. Combine the toasted saffron, 2 cups
of hot broth, salt, and hot sauce. Stir into skillet; bring to a
boil, then pour over meat and chicken in casserole. Again bring to a
boil, lower heat, cover, and cook until the meat is tender (30
minutes). Now, add shrimp, scallops, oysters, cubed red snapper,
scrubbed clams, lobster meat, stone crab claws, and squids (remove
part of the ink of the squids and chop squids coarsely). Cook
approximately 15 minutes at moderate heat, or until the shellfish
turn pink. Remove stone crab claws for later use. Half the shell of
the clams may be removed if desired. There should be enough liquid
in casserole to measure about 3-1/2 cups; add more broth if
necessary. Stir in the 2 cups of rice and mix well to distribute
evenly in csserole. When it starts to boil, add the 1/2 cup wine.
Cover the casserole and place in preheated 325 degree F oven for 20
minutes. Meanwhile cook artichokes according to direction on package.
Drain and use only 6 to 8 perfect ones. Five minutes before removing
casserole from oven, uncover and place artichokes around edge of
casserole. Place the asparagus spears in between artichokes cartwheel
fashion. Place the stone crab claws in decorative arrangement around
the casserole. Cut 1 pimiento in strips and place over the rice. Fill
the remaining pimiento with peas and place in center of casserole,
pressing down to avoid toppling over. Add parsley bouquets here and
there for color. Sprinkle all with dry sherry and return to oven
uncovered for 5 minutes longer. Remove from oven and let stand for at
least 15 minutes before serving. NOTE: In many parts of Spain, a
lemon wedge to squeeze over the paella is served with each portion.
Servings: 12 servings
Paella Para Ella Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
It is possible to track the history of written recipes way back into history, in fact as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that maybe, mostly, these old records were just simple hieroglyphic instructions for preparing food.
Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by his fellow Romans. He recounts how the meals were split into hors d`oeuvres, main course and dessert, something we still use today. This early Roman chef tells us how the ancient cooks were skilled in the use of many different aromatic flavours, including many that are still in use today like bay, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from middle-east cuisine, such as parsley, basil and rosemary. The introduction of these new herbs and spices caused an increase in recipe publications, most of which are kept safe in private libraries. The arrival of television brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Paella Para Ella recipe.
