RECIPE TITLE "Paella"
from The Perdue Chicken Cookbook, Copyright © Mitzi Perdue
Serves 4 to 6 ---easy
Paella is a Spanish dish with a mixture of rice, vegetables, meat and sometimes shellfish.
I lived in Spain for a couple of years and came to the conclusion that there must be almost as many versions of
Paella as there are Spanish cooks - which means that you have a lot of latitude to vary the ingredients
according to what you have handy in your refrigerator. I like this better the next day, when the different
flavors have had a chance to "marry."
- 10 chicken wings
- 1 pound sweet Italian sausage links
- 1 teaspoon
- 1 large onion, chopped
- 1 sweet red pepper, cut into thin strips
- 1 medium-sized zucchini,
- 1 can (16-ounces) tomatoes, undrained
- 1/2 cup hot water
- 1 teaspoon salt or to taste
- 1 teaspoon dried
- 1/2 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon Tabasco
- 2 cups hot cooked rice
cup frozen peas, thawed
- Cut wing-tip section from wings. Set tips aside to cook later in soup or stew, if
desired. Brush sausages with browning sauce; cut into 1-inch pieces. In 3-quart microwave-safe dish, place
sausage pieces; cover with wax paper.
- Microwave at HIGH (100% power) 6 to 7 minutes, or until sausage
loses its pink color, stirring twice. With slotted spoon remove sausage. To drippings in dish, add onion, red
pepper and zucchini; cover with plastic wrap.
- Microwave at HIGH 5 minutes, stirring twice. Add tomatoes,
browned sausages, water, salt, oregano, paprika, turmeric and Tabasco; stir to blend. Arrange chicken wings
in circular pattern on top of tomato mixture. Cover with plastic wrap; microwave at HIGH 5 minutes. Reduce
power to MEDIUM-HIGH (70% power); cook 10 minutes per pound.
- Halfway through cooking time, turn
wings over; re-cover and complete cooking. Stir in hot cooked rice and peas; microwave at HIGH 3 minutes.
- To warm for serving, cover with plastic wrap to speed cooking and microwave at HIGH until heated through.
Let stand 5 minutes before serving.
Delicioso!: The Regional Cooking of Spain Spain might seem like neighboring suburbs thanks to this author's wonderful culinary introduction to each of Spain's seven regions. Sidebars delight and inform about such topics as the saltiness of salt cod, the anonymity of Spanish sherry wine vinegar, the diversity of gazpacho, and the versatility of the tortilla-cum-potato omelet. Readers will find more than 400 simple but authentic dishes to re-create.