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SPANISH RICE

Ingredients:

3 cups Cooked rice
3 tablespoons Olive oil
1 medium Onion; finely diced
1 tablespoons finely minced garlic 1 small Green pepper; finely diced
1 small Red pepper; finely diced
2 Ripe tomatoes - peeled, seeded and diced
Salt and pepper; to taste

Cooking Instructions:

Cook the rice according to the instructions on the package and keep warm.
Heat the oil over medium heat in a large skillet and add the onions. Cook, stirring,
about 5 minutes. Add the garlic and cook another minute. Add the peppers and tomatoes, cover and cook about 5 minutes. Add the rice, mix, replace the cover and cook
another minute or so. Taste for salt and pepper and serve immediately.

PAELLA A LA VALENCIANA

Ingredients:

6 cups Chicken stock
1 large whole onion, peeled
1/2 teaspoon Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9 pieces (3 1/2 lb)
Salt
Pepper
1 lb Chorizo sausage
3 tablespoon Olive oil
1 med. Onion, peeled and coarsely chopped 4 oz Salt pork, coarsely chopped (opt)
1 tablespoon minced garlic
1 cup dry white wine (opt)
1 tablespoon Paprika
1 cup chopped tomatoes
1 tablespoon chopped fresh Italian parsley
3 cup Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon

Cooking Instructions:

In a saucepan, combine the chicken stock, whole onion and the crushed saffron threads.

Cover the pan, and simmer over low heat while you prepare the rest of the ingredients.

Peel and devein shrimp. Wash the clams. Rinse the chicken in cold water and pat dry.

Slice the chorizo into 1/8-inch discs. Place in a paella pan or skillet, and cook over medium heat until fat is redered. Remove with slotted spoon, and reserve. Wash or wipe out the skillet.

Sauté shrimp in 1 tablespoon olive oil until pink; remove and reserve.

Wash or wipe out the pan.

Salt and pepper chicken pieces. Brown chicken in 1 tablespoon of oil, turning until all sides are browned but not fully cooked. Remove from pan and reserve. If desired, remove the skin from the chicken pieces and discard. Drain fat from pan.

Add final tablespoon of oil to pan. Add onions and salt pork. Over medium-high heat,
sauté the mixture until onions are wilted. Add garlic, and sauté about 30 seconds. Add
white wine, stir and cook over medium-high heat until most of the wine has evaporated.

Remove pan from heat. Add paprika and tomato and parsley, and stir well. Return pan to heat, and cook until mixture thickens. Add rice, and stir until rice is coated with tomato mixture.

Remove whole onion from chicken stock. Add chicken stock and saffron to rice mixture.

Raise heat to high; stir and add chicken pieces, shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir ingredients.

Cover and cook over low heat until the rice has absorbed the liquid and the clam shells have opened, about 25-30 minutes. Five minutes before the end of cooking time, sprinkle top of paella with peas. Cover and continue cooking. Garnish with pimiento.

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