User talk:Donally888

'''Cooking delicious food is my hobby and I would like to share with everyone the recipes. Like wise, it would help alot if people would also share their delicious food recipes to my web-site.'''

Cooking Recipes To Share
Paella has no English translation. Served in nearly every home and restaurant, it is Spain’s national dish. Spanish cooks make it in a shallow, two-handled black skillet called a paella pan. The pan is taken directly from the stovetop to table, where the dish is served by the person at the head of the table. Come to: www.bemyownchef.blogspot.com for more free recipes.

Ingredients: 12 small fresh clams in shells or 1/2c. canned cooked clams 12 medium-sized fresh shrimp in shells or 1/2 c. canned cooked shrimp 8 oz. chorizo or other garlic-seasoned sausage 2 tbsp. olive oil or cooking oil 1x 2 1/2-lb. chicken, cut into 8 serving pieces 2x 15-oz. cans (about 4 c.) chicken broth 1 medium-sized onion, cut into wedges 1 sweet red or green pepper, cleaned out and cut into strips, or 1 whole canned pimento, drained and sliced. 1/2 tsp. minced garlic 2 c. white rice, uncooked 1/2 tsp. oregano 1/4 tsp. saffron 1/2c. peas, fresh or frozen

Directions: For fresh clams: Cover clams in shells with salted water, using 3 tbsp. salt to 8 c. cold water. Let stand 15 minutes and rinse. Repeat soaking and rinsing twice. Set aside. For fresh shrimp: Remove shells from shrimp. Split each shrimp down the back with a small knife and pull out the black or white vein. Rinse shrimp and dry on paper towels. Set aside. Cover clams in shells with salted water, using 3 tbsp. salt to 8 c. cold water. Let stand 15 minutes and rinse. Repeat soaking and rinsing twice. Set aside. For fresh shrimp: Remove shells from shrimp. Split each shrimp down the back with a small knife and pull out the black or white vein. Rinse shrimp and dry on paper towels. Set aside.

In a paella pan or large, ovenproof skillet, cook the sausage 10 minutes or until done. Drain, let cool, and slice. Set aside.

Heat oil in the skillet and brown chicken 15 minutes, turning occasionally. Remove chicken and set aside.

In a saucepan, heat chicken broth to a boil. Meanwhile, brown onion, pepper or pimento, and garlic in oil remaining in the skillet. Remove oven racks and preheat the oven to 400ºF.

Add rice, boiling broth, oregano, and saffron to the skillet. Bring to a boil over high heat and then remove.

Arrange chicken, sausage, shrimp, and clams on top of rice. Scatter peas over all. Set the pan on the oven’s lowest rack and bake uncovered for 25 to 30 minutes or until liquid has been absorbed by rice. Never stir paella after it goes into the oven.

Remove paella from the oven and cover with a kitchen towel. Let rest 5 minutes. Serve at the table directly from the pan. Serves: 6