Text 8768, 68 rader
Skriven 2006-12-13 23:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Uncle Ben's 671
=======================
 DS> I think that would work out well; is there a Whole Foods or other
 DS> such place near you that sells all manner of grain in bulk?  It
 DS> might be easier if we just stopped over there and bought a scoop
 DS> of a number of rices and did it that way, to avoid duplication.

If we had signups beforehand, we could avoid duplication.
As I said, I can provide carnaroli, roma, and arborio.
These will require cooking a la risotto - they don't
work made like normal rice.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Aunt Julia's Paella
 Categories: Pork/ham, Poultry, Fish/sea, Spanish
      Yield: 6 servings

      1    Chicken, cut up (Or 4 thighs    1 3/4 oz Jar sliced pimento
           -and legs)                          2 ts Capers, with juice
           Salt and pepper to thaste           4 oz Jar pimento-stiffed green
      1 lb Lean pork, cut into 1-inch               -olives
           -cubes                            1/2 lb Calamari (squid), cleaned
      1 md Onion, minced                            -and sliced
      2    Toes garlic, minced                 5 c  Water
           Cut into 1 1/2 inch julliene        4    Chicken bouillon cubes
           -strips:                            1 ts Saffron threads
    1/2 lg Bell pepper                     2 1/2 c  Uncle Ben's (c) rice,
      1 lg Carrot                                   -uncooked
      1    Stalk celery                        3    Hard boiled eggs, sliced
      1 c  Frozen green peas                 1/2 lb Unpeeled shrimp (heads on)
  1 1/2 lb Peeled shrimp                            Oil for frying

  { Submitted by Chiqui Collier, Cookery N'Orleans Restaurant }

  In a large electric skillet or paella pan, brown the chicken pieces (that
  have been seasoned with salt and pepper) in a little oil. Remove from the
  pan.  Add the pork cubes to the drippinfs and brown for about 5 minutes.
  Remove from the pan.  To the pan drippings (add a little more oil if
  necessary) add the onion, garlic, bell pepper, celery and carrot.  Stir-fry
  for 2 minutes.

  Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and pork.
  Stir.  In a separate pot, bring the 5 cups of water to a boil; stir in the
  bouillon cubes and saffron.  Let it stand for 5 minutes until dissolved.

  Gently stir the rice into the skillet mixture.  Slowly pour in enough of
  the bouillon mixture to cover the rice and chicken pieces. Cover and cook
  over low heat for about 20 minutes. Uncover and decoaratively arrange the
  egg slices and raw unpeeled shrimp on the top. (Add more broth as necessary
  to keep the rice moist.

  Cover and steam for another 10 minutes until the shrimp are cooked and the
  rice is tender.  (Paella should be moist but not wet!)  Place the pan on a
  hot pad on the serving table and let everyone help themselves.

  Serve with a mixed green salad, red ripe tomatoes and some French bread.
  Also mix up a pitcher of Sangria and enjoy!

  Serves: 12.

  [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]

  Posted by Fred Peters

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