Ingredients
1 each chicken, 2 lb. (cut)
1/4 cup peanut oil
1/4 cup water
1/2 cup onion, chopped
1 each garlic clove, crushed
2 cup rice, uncooked
1/4 tsp saffron
4 cup chicken broth
1 lb shrimp, cooked
1/2 lb sausage, italian
15 each clams
1 cup peas, thawed
Directions
Heat oil in large skillet. Add cut chicken and brown all over. Add
water, cover and simmer 30 minutes. Remove chicken and set aside. In
the same skillet add onion and garlic; Saute' until clear. Add rice
and saffron; cook over low heat till rice is light brown. Add chicken
broth, bring to a boil, cover, reduce heat and simmer about 17
minutes. Toss in peas. Arrange rice, chicken, shrimp, sausage and
clams in layers of a large oiled casserole dish. Bake at 350 deg for
15-20 minutes. If using clams, bake until they open.
Servings: 8 servings
Paella Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
Historians have tracked the existence of recipes back into history, in fact as far back into history as pharonic Egypt, and maybe further still. Interesting though that is, in the main part, these ancient cook books were just simple hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to academics is a series of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by the Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main meal and dessert, something we still use today. Aspicius describes how the cooks of his times made use of many spices, including some familiar names for example thyme, mint and parsley. As our culinary historical trip moves to more modern times there are some books which were published in the 14th Century : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of food on the menus of the rich and powerful. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including basil and rosemary. These new foods and tastes was responsible for an eruption in recipe manuscripts, most of which are now in private collections. By the arrival of the twentieth century, recipe publications are greatly in demand mostly as a result of better eduction, people having more leisure time and having more disposable income. The introduction of television brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Paella recipe.
