1 stephen ceideburg
1/3 cup extra-virgin olive oil
1 lb lean pork spareribs, cut apart
1 lb chorizo (found in mexican markets), or other spicy sa
4 to 6 cloves fresh garlic, minced
6 cup water
2 tsp salt
1/2 tsp pepper
4 large tomatoes, cut into wedges
2 cup uncooked rice
24 small clams in shells
1 lb jumbo shrimp
1 lb lobster tails
1/3 cup fresh cilantro
1 cup peas, fresh, canned or frozen)
1 can (4 to 6 ounces) black or green oliv, es
Directions
Heat the olive oil in the paella pan or Dutch oven over medium heat,
Add the spareribs and brown them all over. Remove and set aside.
Remove the casings from the chorizo, add it to the oil and brown it,
crumbling it as it browns. Add the garlic, water, salt, pepper and
tomatoes. Put the ribs back in the pan. Reduce heat and simmer for 20
minutes.
Meanwhile, wash the clams, shrimp and lobster under running water.
Remove the shells and veins from the shrimp. Cut the lobster into
1-inch sections.
Slowly add the rice to the simmering mixture. Cook 20 minutes,
stirring occasionally. Add the clams, prawns and lobster. Cook 5
minutes more. Add the cilantro, peas and olives and cook for about 10
minutes, or until the rice is tender. Serve immediately.
Roberto Garcia owns Garcia's Gourmet in Watsonville (Ca.), which makes
Mexican specialty food from old family recipes.
Roberto Garcia writing in the San Jose Mercury News, 5/19/93.
Posted by Stephen Ceideburg
Servings: 6 servings
Paella (Garcia) Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Fish; Spanish
The History of Recipes
It is quite possible to trace the history of recipes far back into the distant past, certainly as far back into history as the early Egyptians, and possibly even further. In practice though, mostly, these old cookbooks were just simple pictorial recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to historians is a collection of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. During Roman times 25BC a roman called Apicius created a few documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main course and desserts, a very modern way of dining. Additionally, he describes how the cooks of his times used many different herbs and spices, including a few you will know such as basil, mint and asafoetida. Closer to modern times, we find a couple of recipe books from the 1300s - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are not about the indian curry that we all know today, but instead descriptions of the types of meals on the menues of the nobility of that period. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes led to an increase in recipe books, the majority of which are kept safe in academic collections. By the arrival of the 1900s, cookbooks were highly popular due to higher levels of literacy, more spare time and having more money. Like it or not, the introduction of television gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Paella (Garcia) recipe.
