Paella
Majorica
Submitted
by: Barbiel
(Recipe from Maria,
an old woman from Arta, Mallorca, Balearic Islands, Spain)
Photo by Barbiel |
2
cups chicken broth
3 saffron threads
1 lb chicken breast, cut into bite sized cubes
(or one chicken cut up into 12 pieces: traditional)
3 tablespoons Olive oil
1 onion, minced
1 cup long grain rice |
1
medium tomato, peeled, seeded and chopped
cooked mussels (or seafood mixture) to decorate
1 red Paprika
1 sprig parsley, chopped
2 cloves garlic
some sliced black olives to decorate
salt and pepper to taste |
Making a Paella:
You will need a very large pan which is usually quite large
round and not so high and at least 12 inches in diameter. If you
don't have a special Paella pan, use a WOK or any other similar
(see foto above). All fish/shrimps/meats (if you are using them
must be fried each one sort of a time and removed, before the
next one is added. Don't clean the pan (that's the secret). If
you double the recipe, please pay attention that for each cup
rice you will need 2 cups broth (any sort of them. See below for
other suggestions/substitutions).
Preparation:
Make an infusion with the saffron threads in the chicken stock.
Heat a large frying pan and add the Olive oil. Quickly saute the
chicken till golden on all sides, remove to a platter. Fry the
shrimps in the same pan. Remove. Add the onions, garlic, tomato,
and saute until tender. Add rice and saute briefly to coat well.
Pour on the broth, season with salt and pepper. Add the chicken
and shrimp, and stir to mix well. Sprinkle parsley on top. Cut
red Paprika in strips and place in a decorative design on top.
Decorate with some cooked mussels (seafood mixture). Add the
sliced olives, decorating on top. Cook over medium heat,
uncovered, for 15-20 minutes, until rice is done and liquid
absorbed. Makes 6-8 servings. Easily doubled...
Note: You can move the pan on the burner, but do not stir
(this is very important). Never cover the pan!
Other suggestions/substitutions:
Fish Paella: instead of shrimps, use any fish our
preference (fry them before, remove and follow the instructions
above). Then use fish broth instead of chicken one. Or you can
combine fish/hrimps/seafood only without any meat.
Meat Paella: all sort of meats - pork, lamb, etc (including
chorizo sausage) Use meat broth as liquid.
Vegetarian Paella: only with mixed vegetables - no meat
at all (use vegetable broth). |
Chicken Caccitori
Submitted
by: Merribuck
(Recipe from Sophia Loren) |
3
tablespoons extra virgin Olive oil
1 3 to 3 1/2 pound chicken, cut into 8 serving pieces
(2 wings, 2 legs, 2 thighs, and each breast cut in half
crosswise)
1 medium onion, peeled, halved, and thinly sliced
1 large red pepper, sliced into 1/2-inch strips |
1/2
cup dry White wine
3/4 teaspoon salt
big pinch hot red pepper flakes
2 cups canned plum tomatoes, well drained, coarsely chopped
1/3 cup torn basil leaves |
| In a 10 to 12 inch
saute pan with cover, heat the oil over medium high heat, and
when it is hot, brown the chicken on the skin side first, then
the underside. Do not crowd the pan. Brown the chicken in
batches if necessary, setting aside the browned chicken on a
plate until the rest is done. When the first few pieces of
chicken are almost browned and still in the pan, add the onion
red pepper, saute until tender. Arrange all the browned chicken
in the pan, skin side up, and add the white wine. Season with
salt and hot pepper flakes, then let the wine cook until it has
almost entirely evaporated, just a couple of minutes. While it
is reducing, turn the chicken in the liquid once or twice, but
leave it skin side up at the end. Add the tomatoes. Cover the
pan, lower the heat, and let cook at a gentle simmer, without
turning, for about 30 minutes, or until the chicken is done.
Remove the chicken to a serving platter, add the basil to the
pan and increase the heat to high, letting the sauce reduce for
about 2 minutes. In the end, the sauce will be creamy pink. Pour
the sauce over the chicken or use it to dress pasta (reserving
some for the chicken) and serve immediately. Yield: 4 servings. |
8 Layered Salad
Submitted
by: Barbiel
Photo/Animation by
Barbiel |
one
medium iceberg salad, cut small
about 1 pound cellery, in rings
one yellow (or orange) and one red paprika, cut not too small
strips
3 medium onios, cut in fine rings
1 can (400 g) sweet small peas, drained |
1 can
(400 g) light Mayonnaise (or Sour cream) plus
2 tablespoons light yogurt
2 tablespoons sugar
150 g shredded Cheese (but please, no Parmesan)
200 g diced fried Bacon |
Arrange all
ingredients in a deep, transparent salad bowl as following (make
sure to press each ingredient - a layer - before stepping to the
next one):
Layer 1 - iceberg salad
Layer 2 - cellery
Layer 3 - both paprikas, mixed before added to the layer
Layer 4 - onions
Layer 5 - peas
Now, before adding the next layer, make the Topping this way:
Beat Mayonaise with yogurt very well until consitence is creamy
(do not add sugar to this mixture now). Layer this Topping over
the peas (Layer 5).
Layer 6 - Now sprinkle 2 tablespoons sugar all around over the
Topping.
Layer 7 - Add the shredded Cheese all around over the Topping.
Layer 8 - Decorate with diced fried Bacon.
Cover with aluminium sheet. Place in refrigerator. Serves 8-10 (or
more).
Notes: This salad contains no Sauce at all, so please do
not season with anything like salt, pepper, herbs and so on (it's
really not necessary).
When serving, do not mix the ingredients. Just serve with a
spoon, take any portion from top to bottom. Best result
when prepared one day before serving (over night in refrigerator).
|
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
  
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Recipes Committee of the Garden of Friendship by Valatine
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