Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Aunt Julia's Paella Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Chicken, cut up Or 4 thighs
and legs
Salt and pepper to thaste
1 Pound(s) Lean pork, cut into 1-inch
cubes
1 Onion, minced
2 Toes garlic, minced
Cut into 1 1/2 inch julliene
strips:
1/2 Bell pepper
1 Carrot
1 Stalk celery
1 Cup(s) Frozen green peas
1 1/2 Pound(s) Peeled shrimp
1 3/4 Ounce(s) Jar sliced pimento
2 Teaspoon(s) Capers, with juice
4 Ounce(s) Jar pimento-stiffed green
Olives
1/2 Pound(s) Calamari, squid cleaned
And sliced
5 Cup(s) Water
4 Chicken bouillon cubes
1 Teaspoon(s) Saffron threads
2 1/2 Cup(s) Uncle Ben's, c rice
uncooked
3 Hard boiled eggs, sliced
1/2 Pound(s) Unpeeled shrimp, heads on
Oil for frying
Directions:
{ 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 Posted by Fred Peters Date: Fri, 21
Jun 1996 16:52:21 -0500 From: awilson@tfs.net MM-Recipes Digest V3
#173 From the MealMaster recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 373
Calories From Fat: 142
Total Fat: 15.8g
Cholesterol: 354.6mg
Sodium: 1396.1mg
Potassium: 721.3mg
Carbohydrates: 14.2g
Fiber: 3g
Sugar: 7.4g
Protein: 41.8g


Scale this recipe to Servings [?]