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home > recipes > meat > paella
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, bathes 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... Ingredients: 1/2 cup 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 cups bouillon 2 pinches saffron 1 bay leaf 1 3/4 cups uncooked rice 2 green peppers, cut in strips 4 tomatoes, peeled and cut up 1 cup green peas (fresh or frozen) 1 cup green beans (fresh or frozen) 1/4 lb cooked shrimp 2 oz canned mushrooms Preparation: 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. ... 6 to 8 servings New Jersey, USA

Paella


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keyword: paella
ethnicity: spanish
recipes for meat
recipes by dave
Email Address:
(posted May 29, 1999)

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, bathes 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...

Ingredients:

1/2 cup
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 cups
bouillon
2 pinches
saffron
1
bay leaf
1 3/4 cups uncooked
rice
2
green peppers, cut in strips
4 tomatoes, peeled and cut up
1 cup
green peas (fresh or frozen)
1 cup
green beans (fresh or frozen)
1/4 lb
cooked shrimp
2 oz canned mushrooms

Preparation:

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.
... 6 to 8 servings

New Jersey, USA


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