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
We can read the history of meal recipes back into history, certainly as far as the ancient Egyptians, and quite possibly further than that. However, in the main part, these ancient cook books were just very simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe in existence, according to experts in ancient history are some tablets in ancient Sumerian 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 exhilarated. Later on, there are a couple of cookery books which date from the fourteenth century - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they are not about the spicy food that appears on menues today, but rather recipes for the types of food served to the rich and powerful of that period. For the next few years, the wealthy families of Wesstern Europe competed to lay on the most exotic banquets, and as a consequence, the best chefs and their recipes increased in prestige. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the twentieth century, recipe publications are highly popular mostly due to more people being able to read, people having increased free time and a general increase in wealth. The introduction of the TV brought us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Paella Para Ella recipe.
