Savor the Flavor

Remove the skillet, sprinkle with the remaining parsley, and serve immediately.

The earliest Spanish rice’s appeared in Arab cooking in the thirteenth century. The most authentic paella in Valencia includes lightly fried garlic, parsley, rice and eels from the locals rice fields. Although all regions enjoy their own specialty. Paella is named for the pan in which it is cooked in, and is created for the large group who participate in its preparation. The group builds the fire, prepares the ingredients, cooks the dish then eats out of the pan. Each consumes only his share, as if guided by imaginary boundaries.

Anonymous Contribution, Spain

Jambalaya

Ingredients: 1 ounce Prosciutto 2 cups ham, cubed

1 cup onion, coarsely chopped 1 cup green bell pepper, cubed 1 tbsp. garlic, slivered 3 cups tomatoes, peeled, seeded and chopped

1 cup chicken broth 1 cup tomato juice 3/4 tsp. dried thyme 1 bay leaf

1/2 tsp. Tabasco, or to taste 1/2 tsp. freshly ground pepper 3/4 cup white rice

1 lb. sea scallops OR Large bay scallops 1-1/2 lb. shrimp, shelled and deveined

Instructions: In a large oven proof skillet with 3-inch sides, sauté the prosciutto over medium heat until it just begins to get crisp around the edges. Add the ham, sausage, onion, green pepper, and garlic; increase the heat to medium-high and sauté for 4 to 5 minutes, until the meat begins to brown. Add the tomato, broth, tomato juice, thyme, bay leaf, tabasco and pepper; cover and simmer for 8 minutes. Preheat the oven to 350 degrees. Stir in the rice; cover and simmer for 15 minutes. Add the scallops and shrimp. Cover the skillet and place it in the oven. Bake for 30 minutes, stirring once, or twice. Transfer the jambalaya to a large heated serving platter, garnish with 1/2 cup fresh and finely chopped parsley and serve.

Anonymous Contribution

Savor The Flavor

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