BBS:      TELESC.NET.BR
Assunto:  3/27 Paella 1
De:       Ben Collver
Data:     Fri, 27 Mar 2026 06:57:44 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.03

      Title: Aunt Julia's Paella
 Categories: Pork, Chicken, Shrimp, Squid, Spanish
      Yield: 12 Servings

      1    Chicken; cut up -OR-
      4    Thighs and legs
           Salt and pepper; to thaste
      1 lb Lean pork; cubed 1"
      1 md Onion; minced
      2 cl Garlic; minced
    1/2 lg Bell pepper;
           - julienned 1-1/2"
      1 lg Carrot
      1    Celery rib
      1 c  Frozen green peas
  1 1/2 lb Peeled shrimp
  1 3/4 oz Jar sliced pimento
      2 ts Capers; with juice
      4 oz Jar pimento-stuffed green
           - olives
    1/2 lb Calamari (squid);
           - cleaned, sliced
      5 c  Water
      4    Chicken bouillon cubes
      1 ts Saffron threads
  2 1/2 c  Uncle Ben's (c) rice;
           - uncooked
      3    Eggs; hard boiled, sliced
    1/2 lb Unpeeled shrimp; heads on
           Oil; for frying

  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 drippings 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 decoratively 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!

  Recipe by Chiqui Collier, Cookery N'Orleans Restaurant

  Recipe FROM: The Legends of Louisiana Cookbook by Sheila Ainbinder

  Posted by: Fred Peters

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