Wednesday, September 16, 2009

Recipes from Classic Film Stars

Dirk Bogarde's Spanish Paella


1 large young chicken
8 oz. lean pork
2 tablespoons olive oil
4 oz. butter
1 large clove garlic, crushed
1 large Spanish onion, finely chopped
3 large tomatoes, peeled and chopped
1 green pepper, chopped
1 sweet red pepper, chopped
1 lb. rice
1½ pints (U.S. 3¾ cups) boiling chicken stock
½ teaspoon saffron
Salt and pepper
Bay Leaves
1 medium-sized lobster
1 pint (U.S. 2½ cups) prawns, shelled*
  * prawns (U.S. Shrimp)

Cut the chicken into slices and the meat into small pieces. Fry the chicken and pork in hot oil and butter in a large shallow pan. Fry till golden brown and then add the garlic and the onion. Allow to brown and then add the tomatoes, peppers and the rice. Fry for about 2 minutes and then add the boiling stock with the saffron and the seasonings. Chop the lobster into slices, but do not shell, and add to the dish with the prawns. Bring to the boil, cover and either cook on the top of the stove or in a hot oven (450 degrees F) for 20 minutes until the rice is tender, by which time all the stock should have been absorbed.

From “Celebrity Cooking: Dishes Chosen by the Famous,” edited by Renee Hellman. (Paul Hamlyn Limited, 1967

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