Mom Violy told me she wanted to order the Paella Negra from Dean & Deluca. Carmina suggested we dine in since we’d never really tried their main courses, always just getting takeout with the cream puffs . Mom Violy agreed, and we arrived about thirty minutes before the lunch rush began. The service was very slow, even though we had ordered ahead of time. They mistakenly brought out the Paella Valenciana , despite Mom Violy repeating the order three times to the person who took it. It turned out the cook on duty made the error, even though it was written down clearly. We know Paella Negra takes a long time to prepare, which is why Mom Violy had requested it to be cooked beforehand. She wanted it as her main meal, but because of the mix-up and feeling hungry, she took a piece of Carmina’s Turkey Club Sandwich and asked for the bacon on the side. I didn’t expect the turkey to be just one piece, and the bread was toasted so hard that it removed one layer of the sandwich. Since ...
Paella Rice Recipe:
Ingredients:
- 1 Frying chicken cut into serving pieces
- 3/4 Cup olive oil
- 1 Pound slab bacon cut into cubes
- 1 Head Garlic (peel and chopped)
- 2 Big Onion (sliced)
- 1 Can Tomato Paste
- 1 Tsp Paprika
- 2 Cups Rice
- 6 Pieces Prawns (boiled)
- 2 Crabs (boiled and cut into quarters)
- 20 Pieces Clams (boiled in 5 Cups water)
- 1/2 Cup Canned Peas (drained)
- 1 Bell pepper (sliced)
- Salt
- Black Pepper
Cooking Instructions:
Step 1:
- Fry the chicken pieces in oil set aside until cooked.
- Fry garlic in oil until brown
- Add onion, bacon and fried chicken
- Add tomato paste, paprika, sweet pea and water in with
clams was cooked in.
- Add rice and allow simmering until mixture is almost
dry and rice is cooked.
- Add prawns, crab, and green bell pepper and cover well.
- Continue cooking over low heat until all the water has
evaporated.
- Add salt and black pepper to your taste.
- Ready to serve.
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