1 1/2 cup quinoa, rinsed
2 cup cooked chicken cut in 1- 2 pieces
3 cup chicken stock
1/4 cup olive oil
2 garlic cloves, minced
1 onion, chopped
1 can black olives
1 cup peas
2 sweet red peppers, sliced
1/8 tsp saffron (or more to taste)
1 salt to taste
1/2 lb chorizo or other sausage
1 red pepper to taste
6 large raw shrimp
12 scrubbed clams in shell
Directions
Saute onion and garlic in half the olive oil. Add quinoa and saffron
and saute. In another pan, saute chicken and sausage in remaining
olive oil until brown. Add chicken, sausage, olives, peas and stock
to quinoa mixture. Add salt to taste. Mix well.
Bake in large covered casserole dish at 350 F. until quinoa has
absorbed all liquid (about 45 minutes). Add shrimp, clams and sweet
red peppers. Cover and bake an additional 10 minutes.
Servings: 6 servings
Paellaquinoa Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into the distant past, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts is a collection of tablets in Sumerian which show the baking 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 blissful. As we move into Roman times around 25BC a man called Apicius assembled a number of scripts which described recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. This early Roman chef tells us how the chefs of Roman times used a good variety of herbs and spices, including many that are still in use today such as basil, fennel and parsley. During the following few centuries, the powerful families of Wesstern Europe tried to serve the most exotic banquets, and as a consequence, the best cooks and their collection of recipes became highly prized. However, it wasn`t until the 1800s that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. The revolution that is television brought us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Paellaquinoa recipe.
