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Aunt Sharon’s Spanish Inquisition Paella From A Killer Cookbook #2: Holiday Recipes to Accompany The Lawyer Who Died Trying 1 pound prawns, save the shells 1 cup water (or 1 can of clam nectar) 1 can beer 1 can chicken broth 1/2 teaspoon saffron or turmeric butter olive oil 1 chorizo sausage, finely chopped 6 boneless, skinless chicken thighs 12 mussels 1 onion 1 red pepper, chopped ½ green pepper, chopped 1 16-ounce tin tomatoes 3 cloves garlic, mashed paprika 1½ cups rice 1 cup peas ¾ cup wine Boil the prawn shells in the 3 liquids and saffron or turmeric for 20 minutes. In a Dutch oven, sauté the prawns in a little butter and oil with the garlic for 1 minute and set aside. Put the chorizo in the pan. Cook for 10 minutes, add ¼ cup wine, cook another 5 minutes to reduce, and set aside. Put the chicken in the pan, cook for 10 minutes, add ¼ cup wine, and cook another 10 minutes. Set aside. Put the onion and pepper in the pan. Cook for 10 minutes, add the last ¼ cup wine, the tomatoes, garlic, and paprika. Cook for 5 minutes. Add the rice, stock, chicken, and chorizo. Cover and cook for 30 minutes. Add the peas and mussels, and cook until the mussels open. Add the prawns and cook for 2 minutes. Serve.
Ariel Quigley Mysteries