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
Academics have tracked the existence of recipes way back into the distant past, in truth as far back into recorded history as ancient Egypt, and possibly even further. In practice though, sadly, these old recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in the Sumerian language which recount 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 those who drank it feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times there are two interesting cookery books which date from the 1300s - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the spicy food that is served today, but rather accounts of the types of meals eaten by the nobility of those days. Over the next few centuries, the powerful families of the West tried to lay on the most exotic meals, and as a result chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe books are increasing in popularity mostly due to increased literacy, more spare time and a general increase in wealth. The introduction of television brought us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Paellaquinoa recipe.
