Writer's Monthly Tips!
Subscribe!
Paella
Paella originated in Spain and the Mediterranean region. It is also very popular in Brazil and many parts of South and Middle America. Paella is one of the world's most famous rice dishes and can be made many ways; this version is a seafood extravaganza. Paella is traditionally cooked in a "paellera" - a round flat pan with two handles. After cooking, the paellera can be placed on the table and everybody takes a serving. In coastal villages, a giant paellera is used on days of festival and is big enough to feed everyone. What a feast! The name of this dish is pronounced pa-ay-yuh.
Part One
8 chicken legs
1-1/2 pounds smoked link sausage, cut into 1-inch pieces
4 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
In a large frying pan, heat olive oil, add above ingredients, cook until browned nicely, remove from pan and set aside.
Part Two
2 packages Mahatma brand saffron rice
1 teaspoon salt
1/2 teaspoon white pepper
4 cups chicken stock
1/2 cup olive oil
Heat olive oil in same skillet, saut rice until transparent and slightly browned. Add salt, white pepper and chicken stock. Reduce until all liquid is absorbed and rice is softened.
Part Three
2 pounds 25-count shrimp peeled and de-veined
2 tablespoons butter
2 tablespoons olive oil
1 clove garlic, chopped
1 medium onion, chopped
1 tablespoon parsley, chopped
1 tablespoon lemon juice
Heat skillet, add butter and olive oil, add shrimp, garlic, onion, parsley and lemon.
Saut lightly until shrimp are cooked (not overcooked) and onions soften, set aside.
Part Four- Putting the paella together.
Now you're gonna need a great big ol' skillet or saut pan!
Combine all ingredients discussed above, along with ingredients listed below.
1/2 pound fresh mussels
2 cans artichoke hearts, drained
1 jar whole pimentos, drained
1/2 cup fresh or frozen peas, cooked and drained
12 stone crab claws - steamed
2 sliced lemons
1/2 cup white wine
Bake in 325-degree oven for 30 minutes. Garnish with lemon and orange slices, fresh parsley and some fresh cilantro --- ENJOY YOUR FEAST!
Serves eight to ten hungry adults.
Part One
8 chicken legs
1-1/2 pounds smoked link sausage, cut into 1-inch pieces
4 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
In a large frying pan, heat olive oil, add above ingredients, cook until browned nicely, remove from pan and set aside.
Part Two
2 packages Mahatma brand saffron rice
1 teaspoon salt
1/2 teaspoon white pepper
4 cups chicken stock
1/2 cup olive oil
Heat olive oil in same skillet, saut rice until transparent and slightly browned. Add salt, white pepper and chicken stock. Reduce until all liquid is absorbed and rice is softened.
Part Three
2 pounds 25-count shrimp peeled and de-veined
2 tablespoons butter
2 tablespoons olive oil
1 clove garlic, chopped
1 medium onion, chopped
1 tablespoon parsley, chopped
1 tablespoon lemon juice
Heat skillet, add butter and olive oil, add shrimp, garlic, onion, parsley and lemon.
Saut lightly until shrimp are cooked (not overcooked) and onions soften, set aside.
Part Four- Putting the paella together.
Now you're gonna need a great big ol' skillet or saut pan!
Combine all ingredients discussed above, along with ingredients listed below.
1/2 pound fresh mussels
2 cans artichoke hearts, drained
1 jar whole pimentos, drained
1/2 cup fresh or frozen peas, cooked and drained
12 stone crab claws - steamed
2 sliced lemons
1/2 cup white wine
Bake in 325-degree oven for 30 minutes. Garnish with lemon and orange slices, fresh parsley and some fresh cilantro --- ENJOY YOUR FEAST!
Serves eight to ten hungry adults.