Pasta/Rice - Paella 3
24/07/2003 22:46:00
http://www.buyspain.com/paellarecipe.htm
Paella
The favorite Spanish recipes of an American lady, who became intrigued by the many variations in the taste and cuisine of the people on the Iberian Peninsula. Spain has 17 comunidades and each one varies the preparation of food available to the Spanish housewife, and of course the famous restaurants and their equally famous chefs. These chefs and homemakers have shared their recipes with her and she now has over 100 very cherished recipes.
Diana, has visited Spain over 100 times and traveled to every community in the Iberian Peninsula to research the Spanish way to make paellas. She became convinced that in order to make a great paella a prime requirement is an authentic Spanish paellapan available on her website: http://www.buyspain.com
Diana an American girl who has learned the Spanish ways of cooking, enhanced it with her American touch to cuisine, judge for yourself by using her recipes, and gourmet contributors.
Diana’s Paella Recipe
Here it is Simple but Gourmet Dining
Paella de Diana (15" Paella Pan)
4 pcs. Half Chicken Breast (cut small)
1 Chorizo
3-4 Envelopes Puro ground Saffron
1 Cup White Wine
1 Medium Onion (peeled & sliced)
1 Green Pepper (sliced) (Optional)
6 Tomatoes (chopped small)
Shrimps, Clams, Mussels. Scallops
1/4 Cup Olive Oil
Pimenton (paprika) Sprinkle on Chicken
3-4 Garlic Cloves sliced
2 Cups Rice (Short or Fancy Grain)
4 Cups Chicken Stock or Fish Stock
1 Can Peas (drained)
2 Pimentos (Roasted Red Peppers) (Sliced)
Instructions: Pour oil into Paellapan and heat. Sprinkle chicken with Pimenton. Add Chicken to hot oil, cook until brown. Add onion, bell pepper and chorizo. Cook until onions and peppers are tender. Add tomatoes, white wine and cook on low for 10-15 minutes. Add saffron to rice and stir rice into mixture. Pour stock into rice mixture. Add clams, mussels, scallops and poke into the water. (or any seafood you desire). Lay shrimp around top of mixture. Cook on low until rice is tender or al la dente (about 20 minutes.) Decorate top with peas and pimentos. (Roasted peppers). Remove from heat and let stand for 5 minutes. Note: I use the Bar-B-Q for cooking my Paella.
Pour a glass of Marqus Riscal or Pinot Griglio wine and enjoy.
Diana Fernandez
http://www.buyspain.com/paellarecipe.htm
Paella
The favorite Spanish recipes of an American lady, who became intrigued by the many variations in the taste and cuisine of the people on the Iberian Peninsula. Spain has 17 comunidades and each one varies the preparation of food available to the Spanish housewife, and of course the famous restaurants and their equally famous chefs. These chefs and homemakers have shared their recipes with her and she now has over 100 very cherished recipes.
Diana, has visited Spain over 100 times and traveled to every community in the Iberian Peninsula to research the Spanish way to make paellas. She became convinced that in order to make a great paella a prime requirement is an authentic Spanish paellapan available on her website: http://www.buyspain.com
Diana an American girl who has learned the Spanish ways of cooking, enhanced it with her American touch to cuisine, judge for yourself by using her recipes, and gourmet contributors.
Diana’s Paella Recipe
Here it is Simple but Gourmet Dining
Paella de Diana (15" Paella Pan)
4 pcs. Half Chicken Breast (cut small)
1 Chorizo
3-4 Envelopes Puro ground Saffron
1 Cup White Wine
1 Medium Onion (peeled & sliced)
1 Green Pepper (sliced) (Optional)
6 Tomatoes (chopped small)
Shrimps, Clams, Mussels. Scallops
1/4 Cup Olive Oil
Pimenton (paprika) Sprinkle on Chicken
3-4 Garlic Cloves sliced
2 Cups Rice (Short or Fancy Grain)
4 Cups Chicken Stock or Fish Stock
1 Can Peas (drained)
2 Pimentos (Roasted Red Peppers) (Sliced)
Instructions: Pour oil into Paellapan and heat. Sprinkle chicken with Pimenton
Pour a glass of Marqus Riscal or Pinot Griglio wine and enjoy.
Diana Fernandez
posted by Sigalon | 08:42
0 Comments:
Post a Comment
<< Home