From: Maria R. Zack email@example.com Date: Mon, 4 Oct 93 08:50:29 PDT Since there have been a few requests lately for paella (the first one I answered by mail) I thought that I would just post the recipe. My family spent one generation in Cuba after emigrating from Spain and here are the recipes. I have sent two. One is my great-grandma's and the other is my lightened version of the recipe -- the old one had a bit too much meat and way too much oil for my taste (an modern heath considerations). I also added a little more garlic and onion :^). Both versions fill a dutch oven for cooking. 1 1/4 lb chicken, cubed* 1/2 lb lean pork, cubed* 3/8 c olive oil 1 tsp paprika 1/2 clove of garlic 1 tbs minced parsley 1 pimento, chopped 1/2 med onion minced 1/2 tsp saffron (the good stuff) 2 tsp salt 1 quarts real chicken broth 2 cups rice (Uncle Ben's is the best) 6 large or 12 small stuffed olives, minced 2 7oz lobster tails, cut in pieces 1/2 lb large shrimp, cut in pieces 1T dry sherry 1/2 c cooked green peas Directions: In dutch oven (I have a heavy magnalite one and metal works best for this) brown chicken and pork in 1/4 c of olive oil. Sprinkle with paprika and add garlic and a little of the onion while cooking. Remove chicken and pork from pan. To the pan add the rest of the oil and onion with the parsley. Cook until the onion is soft. Add the rice and glaze the rice (if you haven't done this is is a process of sort of stir frying the rice before you cook it -- similar to what you do with bulgar -- it usually takes about 5 minutes at medium heat). Return chicken and pork to the pot. Add the chicken broth, saffron and salt (ground together with mortar and pestle) and olives. Heat until boiling. Cover and place in the oven at 350. This will take 30 min to 45 min to cook depending on the kind of rice that you use and how well your dutch oven makes use of heat. Steam the shrimp and the lobster. When rice is done add the lobster, shrimp, sherry and peas. Bake and additional 5-10 minutes. Note: Sometimes my grandma would add clams or other shell fish to the mix. Serves 6-8 My slightly modified version: 1 lb chicken, cubed* 1/2 lb lean pork, cubed* 1-2 t olive oil 1 tsp paprika 2 clove of garlic 1 tbs minced parsley 1 pimento, chopped 1 med onion minced 1/2 tsp saffron (the good stuff) salt and pepper to taste 1 quarts real chicken broth 2 cups rice (Uncle Ben's is the best) 6 large or 12 small stuffed olives, minced 1/2 lb lobster, cut in pieces \____sometimes I just use 1 lb shrimp. 1/2 lb large shrimp, cut in pieces / 1T dry sherry 1/2 c cooked green peas I prepare it as directed but I cook the chicken and pork with a little broth in the pan rather than the oil. The same thing applies to cooking the onions. I save the oil for glazing the rice (you don't need much). Prepared this way you get 8 servings of about 400 calories. *cubes should be about 1/2 in by 1/2 in. If you have any questions please feel free to ask via mail.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.