2 1/2 cup water
1 tsp turmeric
1 cup basmati rice
1 tbsp olive oil
1 medium red onion, diced
1 cup celery, sliced
2 carrots, thinly sliced
1 large broccoli, cut into florets
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
2 cl garlic, minced
1 large tomato, diced
1 cup peas, frozen
1/4 tsp cayenne
1/2 tsp coarse salt
2 tbsp capers, for garnish
12 black olives, sliced, for ga
Directions
Place 2 to 2 1/2 cups water (check instructions on rice package) and
turmeric in a saucepan; bring to a boil over high heat. Add rice,
stir and cover tightly. Reduce heat to very low and simmer about 45
minutes. Don't peek. You do not want to allow any steam to escape or
your rice won't be fluffy (rice can be made ahead).
Meanwhile, heat the oil in a large nonstick skillet over medium heat.
Add the onion, celery, carrots, broccoli, peppers, and garlic. Saute
until onions exude liquid and vegetables begin to soften, about 4
minutes. Add tomato and peas; cook until heated through.
Add cooked rice and about 2 tbsp water to prevent sticking. Cook 3 to
4 minutes or until vegetables are tender and rice is heated through.
Season with cayenne and salt. Server on individual serving plates and
garnish with capers and olives.
Preparation Time: Phila
Servings: 6 servings
Paella Primavera Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
Food historians have traced the existence of recipes far back into distant history, in truth as far into history as the early Egyptians, and quite possibly further than that. Interesting though that is, these, old cook books were just very simple hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to historians are a few stone tablets in ancient Sumerian which recount the making 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. As we move into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the chefs of Roman times were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs for example thyme, mint and dill. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in manuscripts on cooking, the majority of which still exist in academic collections. Over the following few hundred years, the powerful and wealthy tried to serve up the most exotic banquets, and consequentially the best cooks and their collection of recipes were greatly in demand. However, it was during the 1800s that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes of the day. The introduction of television gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Paella Primavera recipe.
