Tag: paella
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April 10, 2008 11:53 AM EDT --
This is a fairly simple one pot meal that has great visual appeal as well as taste and it's not nearly as greasy as the ones served by restaurants. This makes 8 tapas sized or 4 meal sized . . . more
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April 07, 2007 01:48 PM EDT --
Yes! Cook that long grain rice, with saffron (cheaper from Mexico) cummin, salt, pepper (black and red), basil, oregano, all to taste, I even put in a bit of nutmeg.
Add in the broth (whatever taste one . . . more
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March 07, 2007 01:40 PM EST --
Okay maybe this is not authentic paella, but its quick. easy and quite yummy.
It also tastes especially good the next day, reheated.
1 ¼ LB boneless skinless chicken breasts, cut into . . . more
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July 20, 2008 10:38 PM EDT --
I used to live in a city with a wonderful Spanish (not Mexican) restaurant, and their signature dish was paella - the Spanish national dish made with seafood, rice, and saffron - cooked tableside. . . . more
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July 25, 2008 06:26 PM EDT --
I had planned to make a paella with the saffron I had left, and when I saw Jack's delicious recipe, I knew I had found the adaptation to use. His original recipe can be found here: http://www.gather.com/viewArticle.jsp?memberId=65560&articleId=281474977402750 . . . more
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May 29, 2007 01:41 PM EDT --
Now this I'd eat! Apparently this chef is a Gold Medal winner for his Paella creations. Check out the size of that pan! My dad there looks pretty interested in it!
. . . more
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July 03, 2008 09:44 AM EDT --
The beauty of preparing a paella is that there are no fast rules to follow except to prepare a rice dish with other ingredients in it. It can be just a vegetable paella, a chicken paella, a seafood . . . more
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August 06, 2006 06:49 PM EDT --
Come Join the Feast!
By Sonia Martinez
(June 24, 2003 - The Hawaii Tribune-Herald of Hilo)
MORE SUMMER MEMORIES OF LONG AGO...
The dish known worldwide as Paella originated in the region of Valencia . . . more
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December 21, 2006 03:30 PM EST --
I remember my first Paella ever eaten. A college friend and I were traveling through Spain one summer and we had just arrived in Barcelona (off the train) and were hungry. . . . more
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January 26, 2006 06:24 PM EST --
The Boston Globe Newspaper - March 30, 2005
Paella with mussels and shrimp
Contrary to popular belief, traditional Spanish paella does not mix meats and seafood. This paella depends on mussel meat for . . . more
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October 20, 2007 12:24 PM EDT --
DISCLAIMER - This article opens with a steamy paragraph about harvesting the reproductive organs of the autumn crocus for the principal spice. An initial reaction may be shock at the seemingly off-color . . . more
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May 14, 2006 03:11 AM EDT --
Paella—and not Spanish Rice
(c) Dorine . . . more
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July 11, 2006 02:19 AM EDT --
My Recommendation (My Favorite as well!!)
Paella
1 Cup Spanish Extra Virgin Olive Oil
1lb pieces of Rabbit
1lb pieces of Chicken
10 Full Shrimp
10 Mussels
5 Clams
1 Crab Torso
¼ Pound Fish . . . more
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December 31, 2006 11:55 AM EST --
Cooking Class
Real Cooking Made Simple
By Chef Kurt Michael Friese
Paella
Perhaps no dish conjures up more images of Spain than paella. Steeped in history and distinctive Spanish spices, to prepare . . . more
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January 29, 2006 11:46 AM EST --
The world has hundreds of varieties of rice. You may have several in your kitchen now -- each one suited for a particular occasion. For example, long grain American rice works well with gumbo. Basmati . . . more
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May 11, 2008 09:35 AM EDT --
In Tampa, Florida, where I was born & raised we had not only the usual Southern cooking of the South aka Dixie but also the wonderful cooking of Spain & Cuba. There are probably as many recieps . . . more
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June 21, 2003 12:00 AM EDT --
June 21
Film director, novelist, and playwright Nora Ephron, whose latest book is Crazy Salad, is a woman who loves to cook and have friends in to eat. Everyone has a great time at her house and her dinner . . . more
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August 06, 2002 12:00 AM EDT --
July 6
Film director, novelist, and playwright Nora Ephron, whose latest book is Crazy Salad, is a woman who loves to cook and have friends in to eat. Everyone has a great time at her house and her dinner . . . more
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October 23, 2004 12:00 AM EDT --
Spain is where to go now to experience the latest culinary evolution. In restaurants where the country's top young chefs preside over the kitchen, new meaning is given to "cutting edge," and the food . . . more
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October 11, 2003 12:00 AM EDT --
October 11
Spain is where to go now to experience the latest culinary evolution. In restaurants where the country's top young chefs preside over the kitchen, new meaning is given to "cutting edge," and . . . more
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