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Rice Recipies from Spain
Spanish Chicken with Rice
From my
personal Authentic Recipe Collection
This is a
simple yet elegant dish. The aroma of the saffron is heavenly. The dish is
delicately spiced and seasoned.
This recipe is easy to make, but takes time to prepare. A wonderful dish for vegetarians and
non-vegetarians.
Ingredients -
Serves 4
3
tablespoons vegetable oil
6 slices streaky bacon, chopped
1 x 5 lb. chicken, cut into serving
pieces
6 tablespoons seasoned flour
2 onions, chopped
I garlic clove, crushed
14 oz. canned peeled tomatoes
3 oz. canned pimientos, drained
2 teaspoons paprika
I/4 teaspoon ground saffron
1 teaspoon salt
1 pint [2 1/2 cups] water
8 oz. [1 1/3 cups] long-grain
rice,washed, soaked in cold water for 30 minutes and drained
6 oz. frozen
peas, thawed
Preparation
In a
flameproof casserole, heat the oil over moderate heat. Add the bacon and fry until crisp.
Transfer the bacon to kitchen paper towels to drain.
Coat the
chicken pieces in the flour, and add to the casserole. Place over moderate heat and fry on
all sides until the pieces are golden. Remove the pieces from the casserole and set aside.
Preheat
the oven to moderate 350 F (Gas Mark 4, 180 C).
Drain off
most of the oil from the casserole. Add the onions and garlic and fry over moderate heat
for 5 minutes.
Place the
chicken over the onions and add the tomatoes, with the can juice, the pimientos, paprika,
saffron, salt and water. Bring to the boil. Stir in the rice.
Cover the
casserole and place in the oven to cook for 35 minutes.
Add the
peas and bacon and cook for a further 15 minutes or until the chicken is tender. Serve at
once.
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Paella
- SPANISH RICE WITH CHICKEN AND SEAFOOD
From my personal Authentic Recipe Collection
Traditionally,,
Paella is made from a combination of chicken, seafood, sausage, vegetables and rice. It
can vary from a simple supper dish made with a few inexpensive chicken pieces and a
handful of shrimps to an elaborate party dish with lobster and mussels.
This
recipe is easy to make, but can take long to prepare.
Ingredients - Serves 4-6
1 x
1 ½ lb. cooked lobster. shell split, claws cracked and grey sac removed
2 tablespoon olive oil
1x2 lb.chicken, cut into 8 serving pieces
1 chorizo sausage sliced
1 onion, thinly sliced
1 garlic clove,crushed
3 tomatoes,balanced,peeled,seeded and chopped or 8 oz.
Canned peeled tomatoes, drained
1 large red pepper,white pith removed,seeded and chopped
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
12 oz.[2 cups] long-grain rice,washed soaked in cold water
for 30 minutes and drained
1 pint [2 1/2 cups] water juice of 1 lemon
1/8 teaspoon ground saffron,soaked in 4 fl.oz.[1/2 cup] hot
water for 20 minutes
8 oz fresh peas ,shelled
6 oz.large prawns or shrimps ,shelled
1 quart mussels,scrubbed ,steamed and removed from their
shells
1 tablespoon chopped fresh parsley
Preparation
Remove the
lobster meat from the shell and claws and cut it into 1-inch pieces.
In a large
flameproof casserole, heat the olive oil over moderate heat, When it is hot, add the
chicken pieces and chorizo Sausage slices and fry, turning occasionally- 10 to 15 minutes
or until the chicken is evenly browned
Using
tongs or a slotted spoon, remove the chicken pieces and sausage slices from the pan. Set
aside and keep hot.
Add the
onion and garlic to the casserole and fry, stirring occasionally, for 5 to 7 minutes or
until the onion is soft and translucent but nor brown- Add the tomatoes, red pepper,salt
pepper and paprika and cook, stirring occasionally, for 10 to 12 minutes or until the
mixture is thick and pulpy.
Add the
rice and, shaking the casserole frequently, fry it for 3 minutes or until it is
transparent. Add the water, lemon juice and saffron, and bring to the boil. Reduce the
heat to low and stir in the peas. Return the chicken pieces and sausage slices to the pan
and cook for 15 minutes, stirring occasionally. Add the lobster, prawns or shrimps and
mussels and cook for a further 5 minutes or until the chicken is cooked and the cooking
liquid has been absorbed.
Remove
from the heat. Sprinkle over the parsley and serve immediately.
Spanish Rice
From my
personal Authentic Recipe Collection
This dish
makes a light meal. Serve with tossed salad, European bread and wine. 
This recipe is
easy to make.
Ingredients
- Serves 3-4
3
tablespoons olive oil
2 onions, thinly sliced
1 garlic clove, crushed
1 green pepper, white pith removed, seeded and thinly
sliced
2 red peppers, white pith removed, seeded and thinly sliced
12 oz. mushrooms, wiped clean and sliced
14 oz. canned peeled tomatoes, chopped
1 1/2 oz. [1/2 cup] stoned green olives
I teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
5 oz. [2 cups] cooked rice
Preparation
In a
large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions and
garlic to the pan and cook, stirring occasionally, for 5 to 7 minutes or until the onions
are soft and translucent but not brown.
Add the
green and red peppers and cook for 4 minutes, stirring frequently. Add the mushrooms,
tomatoes with the can juice, olives, oregano, basil, salt and pepper to the pan and cook,
stirring occasionally, for 3 minutes.
Add the
rice to the pan and cook for 3 to 4 minutes, stirring constantly, or until the rice is
heated through.
Transfer
the mixture to a warmed serving dish. Serve immediately, if you are serving it hot.
Chicken
Pilaff
From my personal
Authentic Recipe Collection
This dish makes a
delicious accompaniment to curries and to other main dishes. Serve with tossed salad and
wine.
This recipe
is easy to make, but can take long to prepare.
This is a classic chicken rice dish but
our vegetarian visitors can try substituting the chicken for more mushrooms and a dash of
soy sauce, ginger paste and more butter or oil..
Ingredients
- Serves 4
2 oz. 1/4
cup] butter
1 x 4 lb. chicken, cut into serving pieces, or 8 chicken
pieces 
I teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh tarragon or I teaspoon dried
tarragon
8 oz. button mushrooms, wiped clean
12 oz. [2 cups] long-grain rice, washed, soaked in cold
water for 30 minutes and drained
1 pint [2 1/2 cups] home-made chicken stock
5 fl. oz. single cream [5/8 cup light cream]
Preparation
In a
large saucepan, melt the butter over moderate heat. When the foam subsides, add the
chicken pieces and cook them, turning them frequently, for 6 to 8 minutes or until they
are lightly browned. Sprinkle the chicken pieces with half of the salt, the pepper and
tarragon. Reduce the heat to low, cover the pan and cook the chicken pieces, turning
occasionally, for 35 minutes.
Uncover
the pan, increase the heat to moderate and add the mushrooms. Continue cooking for 10
minutes, stirring occasionally.
Add the
drained rice and the remaining salt and cook, stirring constantly, for 5 minutes.
Pour in
the chicken stock and bring the mixture to the boil. Cover the pan, reduce the heat to low
and cook the pilaff for 15 to 20 minutes or until the rice is tender and all the liquid
has been absorbed, and the chicken pieces are tender when pierced with the point of a
sharp knife. Remove the pan from the heat and stir in the cream.
Spoon the
pilaff on to a warmed serving platter, and serve immediately.
This delicately creamy Chicken Pilaff is best made with home-made
stock, but you can save time and use a stock cube and water.
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