Paella (Stewed and Baked Meats)

Ingredients

• Cut a chicken into twelve pieces
• a pigeon into three
• a pound of beef into inch squares
• a quarter pound of fat bacon into dice
• two small smoked sausages into quarter-inch thick slices
• a gallon of slightly salted water
• a half pound of green peas
• a half pound of soaked beans
• three onions cut in quarters
• one carrot sliced
• six potatoes cut in quarters

Method

1. 1

   Simmer meats in salted water with vegetables until tender.

2. 2

   Strain gravy, reduce, and pour over meats.

3. 3

   Fry soaked rice with saffron, spread over meats, and brown in the oven.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 239. The excerpt below is the record exactly as published.

Paella. (Stewed and Baked Meats.) Cut a chicken into twelve pieces, a, pigeon into three, a pound of beef into inch squares, a quarter pound of 600 SPAIN (South) fat bacon into dice, and two small smoked sausages into quarter-inch thick slices. Put these in a pot with a gallon of slightly salted water, a half pound of green peas, a half pound of soaked beans, three onions cut in quarters, and one carrot sliced, and a handful of stoned olives ; bring to the boil, and skim very carefully. Then simmer at the side of the fire till all the meats are tender, having first added six potatoes cut in quarters

Cook this with the app: pantry check, scaling, and the assistant.