PHILLY.INQUIRER
3 lb chickens,2 cut up
2 lb shrimp, raw
1 salt and pepper
2 cup long grain rice
2 garlic cloves, minced
4 cup chicken broth
4 tbsp olive oil
1/4 tsp saffron
1 1/2 lb sweet italian sausages
48 med.mussels
6 lobster tails, halved
Directions
1. Parboil and slice the sausages. Peel and devein the shrimp. Salt
and pepper the chicken. In a large pan with a lid, saute the garlic
in the oil 2. Add the chicken and brown it. When it is almost done,
in about 20 minut add the sausage and cook for 5 minutes. 3. Then add
the lobsters, cook for 10 minutes; add the shrimp then and coo 5
minutes more.
4. Put the rice in the pan, stir the saffron into the liquid, and
pour it over the rice. Stir well and put the lid on the pan. Cook it
all slowly until the rice is tender. 5. Finally add the mussels and
cover the pan again to steam them open. Shared with us by Tony Burke,
Cyberealm BBS Watertown NY 315-786-1120
Servings: 12 servings
Paella (Burke) Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
Recipes as a concept can be found back into antiquity, in fact as far as pharonic Egypt, and possibly even further. In practice though, sadly, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to experts are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, in Roman times 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius also recounts how the cooks of Roman times used a wide range of herbs, including some that we all recognise such as bay, mint and dill. Closer to modern times, there are a couple of interesting books dating from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is familiar to us all today, but instead recipes for the types of meals eaten by the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused an outbreak in recipe publications, many of which are now in private libraries. During the succeeding few hundred years, the wealthy families of Wesstern Europe competed with each other to serve up the most exotic banquets, and consequentially the best chefs and their collection of recipes became highly prized. However, it wasn`t until the 1800s that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 1900s, recipe publications are in high demand, mostly due to better eduction, people having increased free time and disposable income. |
We hope you enjoy this Paella (Burke) recipe.
