Text 1842, 62 rader
Skriven 2008-02-04 13:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: restaurant week 799
===========================
 DS> Last night we tried a restaurant here in Columbia that we had not
 DS> been to before, drawn by its entry in the Entertainment book
 DS> offering $16 off the second entree.   Restaurant was called Donna's
 DS> (one of several in various places).

That's $8 off each, so how much were the list prices - $20?

 I had what the menu called a
 DS> paella, with chicken, sausage, shrimp, fish and mussels.    Usually,
 DS> paella is a yellow (saffron or tumeric?) rice, cooked with the meats
 DS> in it and almost dry.

There are many kinds of paella; what you're describing, with the
saffron (no turmeric, please), is paella Valenciana, a classic,
almost a cliche. Mostly, they're cooked in an open pan, so the
liquid evaporates rapidly, so the cook has to use a lot of stock
or wine, with a resulting concentration of flavors. The recipes
you usually see (as below) are less fussy - and the result
probably less good.

     This dish was very moist with lots of good
 DS> sauce.

Interesting - I haven't encountered that style that I can recall.

 DS> With the discount, a reasonable meal worth the money.  Without the
 DS> discount, not so sure:-}}

But the coupon got you in the door, and they certainly didn't
lose any money from you. Probably a certain percentage of the
folks they rope in this way become repeat customers, as well,
so the entertainment book does its job in a second context.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Paella
 Categories: Mexican, Main dish, Seafood
      Yield: 6 servings

      1    Chicken broiler, cut up             6    Strands saffron
      2    Cloves garlic                       1 c  Onion, diced
    1/4 c  Oil                                 1    Green bell pepper, diced
      1 lb Raw shrimp                          1    Red bell pepper, diced
      4    Sliced tomatoes                     1 ts Paprika
      1 lb Peas                                1 c  White wine
     12    Artichoke hearts                    2 c  Water
  1 1/2 c  Brown rice

  Brown chicken and garlic in oil; remove chicken to large casserole dish.
  Add shrimp, tomatoes, peas and artichoke hearts to dish.  In oil used to
  brown chicken, saute rice, saffron, onion, green and red bell peppers for 7
  minutes.  Add to casserole dish, sprinkle on paprika, and pour in wine and
  water.  Bake uncovered at 350 degrees for 1 hour, or until rice is ready.

  Source unknown

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