Ausgezogenes Mehlmus
INGREDIENTS:
1 Chicken, cut up (Or 4 thighs 1 3/4 oz Jar sliced pimento
-and legs) 2 ts Capers, with juice
Salt and pepper to thaste 4 oz Jar pimento-stiffed green
1 lb Lean pork, cut into 1-inch -olives
-cubes 1/2 lb Calamari (squid), cleaned
1 md Onion, minced -and sliced
2 Toes garlic, minced 5 c Water
Cut into 1 1/2 inch julliene 4 Chicken bouillon cubes
-strips: 1 ts Saffron threads
1/2 lg Bell pepper 2 1/2 c Uncle Ben's (c) rice,
1 lg Carrot -uncooked
1 Stalk celery 3 Hard boiled eggs, sliced
1 c Frozen green peas 1/2 lb Unpeeled shrimp (heads on)
1 1/2 lb Peeled shrimp Oil for frying
1 Chicken, cut up (Or 4 thighs 1 3/4 oz Jar sliced pimento
-and legs) 2 ts Capers, with juice
Salt and pepper to thaste 4 oz Jar pimento-stiffed green
1 lb Lean pork, cut into 1-inch -olives
-cubes 1/2 lb Calamari (squid), cleaned
1 md Onion, minced -and sliced
2 Toes garlic, minced 5 c Water
Cut into 1 1/2 inch julliene 4 Chicken bouillon cubes
-strips: 1 ts Saffron threads
1/2 lg Bell pepper 2 1/2 c Uncle Ben's (c) rice,
1 lg Carrot -uncooked
1 Stalk celery 3 Hard boiled eggs, sliced
1 c Frozen green peas 1/2 lb Unpeeled shrimp (heads on)
1 1/2 lb Peeled shrimp Oil for frying
{ Submitted by Chiqui Collier, Cookery N'Orleans Restaurant }
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 drippinfs 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 decoaratively 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!
Serves: 12.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]
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 drippinfs 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 decoaratively 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!
Serves: 12.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]