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
Paella I.e.s.jjgf65a Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
We are able to trace the history of written recipes way back into distant history, at least as far back into recorded history as early Egypt, and maybe further still. In practice though, in the main part, these old cookbooks were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of ancient 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 wonderful. Later, we have a couple of recipe books which were published in the 14th Century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that is familiar to us all today, but instead accounts of the types of food on the menues of the rich and powerful of the time. For the decades that followed, the rich families of the West competed to serve the most extravagent meals, and consequentially cooks and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cooking publications were highly popular as a result of better eduction, people having more spare time and having more money to spend. The arrival of television brings us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Paella I.e.s.jjgf65a recipe.
