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
We are able to read the history of written recipes far back into the distant past, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these old records were just primitive pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts is a series of stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans around 25BC a roman called Apicius created a collection of scripts which described recipes cooked by his fellow Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius describes how the chefs of Roman times were skilled in the use of many different spices, including some familiar names such as basil, mint and dill. As we move on, there were two books published in the fourteenth century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that we all know today, but instead descriptions of the types of meals eaten by the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy lands, including spices like coriander, parsley, and rosemary. These new foods and tastes caused an outbreak in books on cooking, the majority of which are kept safe in academic collections. During the next few centuries, the upper classes tried to offer the most extravagent banquests, and consequentially the best chefs and their recipes became highly prized. However, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, cookery books are starting to become popular as a result of better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Paellaquinoa recipe.
