Sunday, March 27, 2011
Paella is basically spanish rice The traditional way is to make it is to saute all the ingredients add the liquid arrange the seafood on top and then let it simmer until done. No peekaboo cooking - and no being wimpy. See below - it's so pretty right? Well, it ain't happening if SHTF... Here's how I make mine below...and there is sausage and chicken in there you just can't see it. I also add peas and carrots. But it's good and you can make it out of your preps This is supposed to serve 10 but it easily serves 12 Preppers Paella Reconstitute your ingredients... 1/2 c olive oil 4 chicken breasts - cubed 1 sausage - sliced into small rounds or cubed 2 lb shrimp (20-30 pcs) - cleaned and deveined (my preference) 4 cups white rice 2 cups water (but add water as you go if you smell it is a bit roasted) (brown rice sub is 3 cups brown rice 6 cups water) 5 cloves garlic, chopped 1/2 onion, minced 1 tsp oregano 1/2 tsp turmeric 1/4 tsp dried thme 1 tsp saffron salt and pepper to taste 1 c tomato 1 c cream (1c reconstituted dry milk + 1/4 c butter) *or you can use 1 can of condensed tomato soup in place of tomato and cream* 1 large green bell pepper 1 large red bell pepper 1 cup peas, dehydrated ok 1 cup carrots, dehydrated ok optional 1 cup spanish olives (canned) 1/2 cup canned green chilies (or pickled chilies) 1/2 c onion --- Heat the oil in pan (med high), saute garlic until golden brown. Add Chicken and brown on all sides, add onions and cook until clear. Add Sausage and all herbs, and saute it all together. Add Rice and brown rice a bit Add Shrimp and Bellpepper, saute further If it isn't golden yellow add more Saffron. Add cream & Tomato or condensed tomato soup and stir thoroughly Add green and red bellpepper, stir Add Chilis and olives, stir Add the remaining water, Sprinkle with Carrots and Peas cover with lid Raise the heat as high as it will go and leave high until liquid bubbles HARD. Then turn down heat as low as it will go Leave undisturbed for 25 minutes or until rice is done. Enjoy. The spanish version has mussels and langoustine. If you are inclined and have the preps - I would just top it with canned mussels before serving with a bit of lemon and green onion right before serving!