Subject: Valencian-Style Paella
From: Unicorn (unicorn@indenial.com)
Date: Thu May 04 2000 - 07:55:26 EDT
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F O O D F U N N Y
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Here's a groaner from the mysterious and prolific "DRSPAGHETI":
A hungry lion was roaming through the jungle looking for something to
eat. He came across two men. One was sitting under a tree reading a
book; the other was typing away on his typewriter. The lion quickly
pounced on the man reading the book and devoured him.
If you wonder why the lion made the choice that he made, just consider
that even the king of the jungle knows that readers digest, and
writers cramp.
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T O D A Y ' S R E C I P E
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This is another of those recipes that no self-respecting week of
traditional Spanish recipes would be without. Paella is usually eaten
at midday, which is the traditional main meal of the day in Spain, and
rarely for supper. It is often cooked outdoors in a large, flat pan
that gives its name to the dish, and is frequently served as a first
course rather than the main dish. Many versions feature a mixture of
seafood, chicken, and sausages, but this version is the one found in
Spain's eastern province of Valencia. Please be sure to use Spanish
paella rice if it is available in your area, or Italian arborio rice.
Long-grain rice will not produce the proper results.
Valencian-Style Paella (Paella Valenciana)
4 Tbs (60 ml) olive oil
2 lb (900 g) chicken pieces
Salt and freshly ground pepper to taste
2 green bell pepper (capsicum), seeded and cut into chunks
10 oz (300 g) green beans (haricots), cut into 2 inch (5 cm) pieces
3 - 4 cloves garlic, finely chopped
2 - 3 ripe tomatoes, finely chopped
7 oz (200 g) canned white beans (cannellini or white navy),
rinsed and drained
24 cooked snails (escargots)*
6 cups (1.5 L) water
2 tsp (10 ml) paprika
1/2 tsp saffron, crushed, or 1/4 tsp (1 ml) ground turmeric,
or a couple of drops of yellow food coloring
2 cups (500 ml) Spanish paella rice or Italian arborio rice
* Canned cooked snails are available in finer supermarkets and gourmet
specialty shops.
Heat the oil in a large skillet (preferably 16 to 18 inches (40 - 45
cm) in diameter) over moderate heat and brown the chicken pieces on
all sides. Season with salt and pepper. Add the peppers, green
beans, and garlic and cook, stirring occasionally, for 3 minutes. Add
the tomatoes, white beans, snails, and water. Simmer uncovered over
low heat until the chicken is almost done, about 15 minutes. Add the
paprika and saffron and raise the heat to bring the liquid to a boil.
Add the rice, stirring to distribute it evenly. Cook for 5 minutes,
then reduce the heat to a simmer and cook an additional 12 to 15
minutes, until the rice is almost done. Remove from the heat and
allow to stand for 5 minutes before serving. Serves 6 to 8.
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