3 tbsp best-quality olive oil
3 large cloves garlic, chopped
1 small onion, finely chopped
2 cup long-grain rice
4 1/2 cup chicken broth
1/4 tsp powdered saffron or
1 tsp saffron threads, crumbled
1/2 tsp turmeric
1/2 tsp dried thyme
2/3 cup best-quality olive oil
2 tbsp red wine venegar
1 large garlic clove, minced
1/4 cup finely chopped fresh
1 parsley
1 salt
1 lots of freshly ground
1 black pepper
1 whole cooked chicken breast
1 skinned, boned and cut into
1 bite size pieces
12 medium cooked shrimp, shelled and
1 deveined
1/2 lb cooked chorizo, sliced
1 large red bell pepper, seeded and
1 chopped
1 large ripe tomato, seeded and
1 chopped
14 oz can artichoke hearts,
1 drained and sliced
1 cup fresh or frozen peas
6 whole scallions, finely
1 chopped
1/4 cup chopped fresh parsley
14 kalamata olives, pitted and
1 halved
Directions
Heat 3 T oil in heavy, 4 1/2 quart saucepan. Add garlic and onion
and cook until tender, about 2 minutes. Add rice and stir to coat
with oil. Add broth, saffron, turmeric and thyme; cover and bring to
boil. Reduce heat and simmer until water is absorbed, about 25
minutes.
Transfer rice to large bowl and cool to room temperature.
Combine oil, vinegar, lemon juice, garlic, parsley, salt and pepper in
small bowl.
Add chicken, shrimp, chorizo, red pepper, tomato, artichoke hearts,
peas, scallions, parsley and olives to rice. Stir to combine, then
add enough vinaigrette to lightly coat ingredients. Stir gently,
taste and adjust seasonings if necessary. Refrigerate until serving.
Servings: 10 servings
Paella Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Spanish
The History of Recipes
Written cooking instructions as a concept can be traced far back into ancient history, certainly as far back into recorded history as the Egyptians, and maybe even further. However, these, old cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
As our culinary historical trip moves to more modern times there were a couple of cookery books from the 1300s : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that appears on menues today, but rather recipes for the types of food served to the rich and wealthy people of that period. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices caused an explosion in recipe books, some of which still exist in private libraries. The arrival of TV gave us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Paella Salad recipe.
