"The belly rules the mind."--Spanish Proverb

Spanish Paella Recipe

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This recipe for Spanish Paella, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Hyland
Added: Monday, September 21, 2009


1-1/4 lbs short grain rice
Half a chicken, in pieces
2 artichokes
2 medium red peppers
2 ripe tomatoes
Black pepper
Saffron or colorante
1 cup olive oil
1/2 lemon
1 sprig rosemary
1 sprig thyme

Fry chicken in some olive oil. Put browned chicken into pan with 8 cups of water. Leave simmering 30 minutes.

Cut artichokes and red pepper and fry in same pan.
Set aside.

Fry tomato and garlic in olive oil in large pan, then add rice. Stir for a minute, then add chicken, chicken stock (6 cups), artichokes, red peppers, juice of half a lemon, black pepper, parsley, thyme, rosemary, saffron (colorante), and salt.

Turn heat up to high and boil for about 10 minutes. Reduce heat and simmer another 10 minutes. Liquid should have evaporated. Turn off heat cover, and leave to stand 5 minutes.

Personal Notes:
Personal Notes:
One of Jorge's mother, Alicia's, favorites.




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