Text 29930, 64 rader
Skriven 2015-08-12 03:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: unamerican 76
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 ML> I have my doubts about putting Chinese sausage, ginger, and
 ML> Szechwan hot sauce in paella -
 NB> Perhaps the header doesn't match the recipe... ie, it should have had
 NB> a different title/category listing...?
 ML> Title: Paella (Spanish Chicken, Seafood Casserole)

Perhaps pseudo-Chinese pseudo-paella would have been a
more appropriate name.

 ML> Warning from M: use this recipe at your own risk
 NB> Paella/spanish it doesn't seem to be... but were there other things to
 NB> be wary of...?

Olive oil with Asian ingredients is pretty much a no-no,
and I can see it warring with ginger among other things.

Baking a paella is dubious, but I confess to makng them
that way when cooking for a crowd. Microwaving is even
more dubious, though my friend Silvia makes risotto in
the microwave (not the same thing, but analogously
inauthentic).

---------- Recipe via Meal-Master (tm) v8.02

      Title: Paella
 Categories: Main dish, Time-saver
      Yield: 4 servings

    1/2 lb Smoked sausage; sliced,
           -- or coarsely chopped
    1/2 lb Medium shrimp
           -- peeled and deveined*
      1 pk Saffron/yellow rice mix
           -- (5 oz.)
           -- prepared according to
           -- package directions
      8 oz Stewed tomatoes; undrained
      1 c  Frozen peas
    1/4 ts Salt
    1/4 ts Red pepper flakes

  Cook sausage and shrimp in large skillet over medium-high heat until
  shrimp turns pink, about 2 to 3 minutes.  Stir in rice, tomatoes, peas,
  salt, and pepper.  Cook until thoroughly heated, about 2 to 3 minutes.

  Microwave Oven Instructions:  Place sausage and shrimp in 2- to 3-quart
  microproof baking dish.  Cover with waxed paper.  Cook on HIGH 3 to 4
  minutes or until shrimp are pink.  Drain; return to baking dish.  Stir in
  rice, tomatoes, peas, salt, and pepper.  Cover with waxed paper and cook
  on HIGH 3 to 4 minutes, or until mixture is thoroughly heated, stirring
  after 2 minutes.

  *You may purchase peeled shrimp from seafood department of your grocery
  store or use thawed frozen shrimp.

  Source: Rice the Timely Ingredient
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias

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