Ingredients
1/4 cup olive oil
4 lb chicken pieces
1 large onion, diced
3 red bell peppers, diced
5 cup chicken stock or low-sodium chicken, broth
1 tbsp minced garlic
3 cup short-grain rice
2 tsp salt
1 tsp white pepper
1/2 tsp saffron
3 lb plum tomatoes peeled, seeded and c, hopped
16 large shrimp
16 clams
16 mussels
Directions
HEAT THE OIL IN THE POT over medium heat and brown the chicken on all
sides, in batches if necessary. Remove the pieces as they are done
and add the onion and peppers. Cook 5 minutes, stirring. Meanwhile,
bring the chicken stock to a boil in a separate pot. When the peppers
and onions are done, reduce heat to low and add the garlic, rice,
salt and pepper. Stir to coat the rice with the oil. Add the stock
and the saffron. Add the tomatoes. Replace the chicken pieces, cover
and cook for 25 minutes. Add the shrimp and cook another 10 minutes.
If the pot has gotten too dry, add a little water or more stock. Add
the clams and mussels and cook until they open. Remove from the heat
and serve from the casserole. Accompany with lemon wedges.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Servings: 10 servings
Paella (Prodigy) Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into ancient history, at least as far back as pharonic Egypt, and potentially, even further back. In practice though, generally, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to food historians is a series of stone tablets in ancient Sumerian 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 drinkers feel exhilarated. As we move into The time of the romans 25BC a man called Apicius compiled some documents detailing recipes cooked by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvres, main course and dessert, something we still use today. He also describes how the cooks of his times used a good variety of herbs and spices, including a few that will be familiar to modern chefs like basil, mint and asafoetida. During the next few hundred years, the wealthy families of Europe competed to serve up the most extravagent meals, and consequentially the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Paella (Prodigy) recipe.
