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Aunt Julia’s Paella

Yield: 6 servings

1 Chicken, cut up (Or 4 thighs

-and legs)

Salt and pepper to thaste

1 lb Lean pork, cut into 1-inch


1 md Onion, minced

2 Toes garlic, minced

Cut into 1 1/2 inch julliene


1/2 lg Bell pepper

1 lg Carrot

1 Stalk celery

1 c Frozen green peas

1 1/2 lb Peeled shrimp

1 3/4 oz Jar sliced pimento

2 ts Capers, with juice

4 oz Jar pimento-stiffed green


1/2 lb Calamari (squid), cleaned

-and sliced

5 c Water

4 Chicken bouillon cubes

1 ts Saffron threads

2 1/2 c Uncle Ben’s (c) rice,


3 Hard boiled eggs, sliced

1/2 lb Unpeeled shrimp (heads on)

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


Serve with a mixed green salad, red ripe tomatoes and some French

bread. Also mix up a pitcher of Sangria and enjoy!

February 18, 2008 Posted by | Chicken Recipes, Cooking, Cooking and Food, Dinner, Famous Recipes, Recipe, Recipes | , , , , , , , | Leave a comment