7 tbsp good olive oil
3 medium green peppers, chopped
3 cloves garlic, peeled and minced
3 tomatoes, peeled and chopped
8 young, tender artichokes, chopped
1 lb rice
1 saffron
1 sweet (spanish) paprika
1 qt. water
1 lb pork, diced
Directions
Salt Heat the oil in a large skillet and fry the peppers lightly and
quickly to avoid burning them. Set them aside. In the same oil, fry
the rice. Continue cooking, without stirring, until the rice is half
done, then reduce the heat and cook slowly until finished. This rice
should be cooked, dry and have the grains separate (rather than stuck
together).
Servings: 6 servings
Paella A La Alicantina Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
Food historians have proved the existance of recipes way back into ancient history, in fact as far back into recorded history as pharonic Egypt, and possibly even further. However, in the main part, these old cookbooks were just primitive hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe found, according to academics is a collection of tablets in Sumerian which describe 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 anyone who drank it feel `wonderful`. During Roman times 25BC a roman called Apicius created a few scripts which described recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Additionally, he recounts how the ancient Romans made use of a good variety of herbs and spices, including many that are still in use today for example thyme, fennel and asafoetida. Closer to modern times, we find a couple of interesting cookery books published in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian food that appears on menues today, but rather recipes for the types of food cooked for the nobility of that time. In the fifteenth century, people returning from the crusades brought us many new foods and spices from the Middle-East, such as rosemary and coriander. The introduction of these new foods and spices caused an outbreak in recipe publications, some of which are now in private collections. During the succeeding few centuries, the families of Europe tried to serve the most extravagent banquests, and as a result cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording the recipes of their peers. By the arrival of the 1900s, cookbooks were increasing in popularity as a result of increased literacy, more free time and having more disposable income. |
We hope you enjoy this Paella A La Alicantina recipe.
