• Arts
• Business
• Computers
• Games
• Health
• Home
• Kids and Teens
• News
• Recreation
• Reference
• Regional
• Science
• Shopping
• Society
• Sports

Collection: Paella

From: [email protected] (Micaela Pantke) Date: Tue, 17 Aug 93 10:31:27 +0200 %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (David Casseres) NO EXACTAMENTE PAELLA (NOT EXACTLY PAELLA) ========================================== Ingredients: ------------ 1-1/2 cups long grain rice 1/2 lb medium prawns in the shell 1/2 - 1 lb of nice sausages, your favorite kind 6-10 clams EITHER 1/2 cup milk and 1/4 tsp Spanish saffron OR 1 medium tomato, chopped 1 clove garlic, crushed 1-1/2 tblsp salt 1 bay leaf water white wine olive oil A large frying pan or sauteuse, with a good cover. Instructions: ------------- Peel the prawns. Put the shells into a small saucepan, cover well with water, add the salt, bay leaf and garlic, bring to a boil, reduce to simmer, cover. Use either saffron or tomato to add color. If you use saffron, heat the milk to bit less than boiling, and add the saffron to it. If you use tomato, add it to the broth now. Pierce the sausages and fry them gently in some olive oil in the frying pan for 10 minutes. Then add 1/2 cup of wine, bring to a boil, reduce to a low simmer, and cover. Have a glass of wine while the sausages steam and the broth simmers. When the sausages have steamed for 15 minutes or so, take them out of the pan and set them aside. If there is still water in the pan, cook it off. Then if there is a lot of grease in the pan, pour it off but DON'T clean the pan! Slice the sausages into 1/2-inch slices, unless they are quite small. Strain the broth into a measuring cup. You want 2-1/2 cups if you're using saffron and milk, 3 cups otherwise. If you have less than that, add water, and if you have more, cook it down some more with the cover off. When your broth is ready, put a few tablespoons of olive oil in the frying pan, and heat over high heat. Add the rice and stir continuously until the grains turn from translucent to a bright, opaque white. Immediately add the broth (careful, it may spatter as it hits the hot pan).

Contact Information