| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Spanish Olive Oil |
| 1/2 |
lb |
Pork, cut in pieces |
| 1 |
|
Chicken (1 3/4 lbs) cut up |
| 2 |
|
Onions, chopped |
| 1 |
|
Garlic clove, crushed |
| 1/4 |
lb |
Uncooked ham, cut in strips |
|
|
Salt, pepper (to taste) |
| 4 |
c |
Bouillon |
| 2 |
|
Pinches saffron |
| 1 |
|
Bay leaf |
| 1 3/4 |
c |
Uncooked rice |
| 2 |
|
Green peppers, cut in strips |
| 4 |
|
Tomatoes, peeled and cut up |
| 1 |
c |
Green peas (fresh or frozen) |
| 1 |
c |
Green beans (fresh or frozen) |
| 1/4 |
lb |
Cooked shrimp |
| 2 |
oz |
Canned mushrooms |
| … 6 |
to |
8 servings |
INSTRUCTIONS
One of the most classic dishes of Spain, paella is a grand creation of
varied flavors and ingredients. Saffron, the world's most expensive spice,
baths the rice in a golden hue, while shellfish, meats, sausages, and
vegetables add color, texture, and contrast. Named after the wide, shallow
pan in which it is traditionally cooked, the dish is perfect for a party...
1. Heat the olive oil in a large skillet. Add pork and chicken: cook about
15 minutes, or until chicken is browned on all sides. Add onion, garlic,
and ham; cook about 5 minutes longer. Season with salt and pepper. Add
broth mixed with saffron and bay leaf; cook 30 minutes. Remove bay leaf and
add rice. Cover and continue cooking 15 minutes.
2. Meanwhile, heat 1 or 2 tablespoons olive oil in a heavy saucepan and add
pepper and tomatoes. Cook about 5 minutes and add peas, beans, and a little
brothto prevent the vegetables from scorching. Cover and cook until
vegetables are tender; add to rice mixture. Mix in shrimp and mushrooms.
Season to taste with salt and pepper. Heat to serving temperature.
Posted to Recipe Archive - 09 Feb 97 by ted by: davidg@eden.rutgers.edu on
Feb 9, 97.
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