Paella I.e.s.jjgf65a Recipe


Ingredients


PHILLY.INQUIRER

3 lb chickens,2 cut up
2 lb shrimp, raw
1 salt and pepper
2 cup long grain rice
2 garlic cloves, minced
4 cup chicken broth
4 tbsp olive oil
1/4 tsp saffron
1 1/2 lb sweet italian sausages
48 med.mussels
6 lobster tails, halved


Directions

1. Parboil and slice the sausages. Peel and devein the shrimp. Salt
and pepper the chicken. In a large pan with a lid, saute the garlic
in the oil 2. Add the chicken and brown it. When it is almost done,
in about 20 minut add the sausage and cook for 5 minutes. 3. Then add
the lobsters, cook for 10 minutes; add the shrimp then and coo 5
minutes more.
4. Put the rice in the pan, stir the saffron into the liquid, and
pour it over the rice. Stir well and put the lid on the pan. Cook it
all slowly until the rice is tender. 5. Finally add the mussels and
cover the pan again to steam them open. Shared with us by Tony Burke,
Cyberealm BBS Watertown NY 315-786-1120


Servings: 12 servings

 

 

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Categories: Fish; Spanish


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Interestingly, the most ancient recipe in existence, according to experts is a series of clay tablets in Sumerian 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 making anyone who drank it feel wonderful and blissful.

As we move into The time of the romans 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and desserts, something that is very familiar to us today. Aspicius tells us how the Roman cooks used many spices and herbs, including a few that will be familiar to modern cooks like thyme, rue and asafoetida.

During the succeeding few centuries, the powerful families of Europe strove to serve up the most exotic banquets, and as a consequence, the best chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing recipes that were common in the better off homes of the day.

By the time we get to the twentieth century, recipe publications were greatly in demand mostly due to more people being able to read, people having increased leisure time and disposable income.

Like it or not, the introduction of TV brought us TV chefs and the accompanying recipe books.

And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like the ones you can find on this site.

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We hope you enjoy this Paella I.e.s.jjgf65a recipe.

 


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