"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Paella Recipe

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

Christine Tablit
Added: Wednesday, September 30, 2009


2 fryers; cut up
1 lb. pork; cut up
1 lb. sausage(kielbasa)
1/2 C. oil
1 tsp. oregano
2 fresh tomatoes; cut up
3 cans chicken broth
1 small pkg. frozen peas
2 cloves garlic; crushed
1/2 tsp. pepper
2 tsp. salt
1 bay leaf
2 C. chopped onion
2 C. uncooked long grain rice
1 1/2 lbs. fresh shrimp; deveined
1 small jar pimentos

1. Brown chicken in oil. Remove pieces as they brown. When done add pork and brown. Remove pieces as they brown.
2. Add onion, pepper, oregano. Cook until onions brown. Add salt and rice. Cook for 10 minutes.
3. While mixture is cooking, brown sausage in seperate pan, drain oil.
4. Place chicken, pork, sausage in (turkey) roasting pan.
5. Add tomatoes, bay leaf, and broth to rice mixture. Bring to a boil. Add shrimp. Spoon mixture over chicken, etc. in roasting pan.
6. Cover tightly with foil. Bake at 375 for 1 hour. Add peas to top of mixture. Bake 20 minutes more, then sprinkle pimentos over top of peas before serving.




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