A Book of Mediterranean Food

simple, but authentic, version given me by a Spanish friend. First, the size and shape of the utensil in which the paëlla is coo ...

name, has two lug or loop handles, depending on whether it is made of earthenware, aluminium, or heavy iron. A large heavy fryin ...

version of paprika pepper, which can be used instead), salt and freshly milled pepper, and olive oil for cooking. Cut the chicke ...

chicken and simmer gently for 10 minutes. Add the rice, the prawns (Spanish cooks don’t shell them; this is a matter of taste. I ...

still too much liquid by the time the rice is ready, increase the heat and cook fast until the rice is dry. Finally, taste for s ...

peppers, sausages, snails, rabbit; and, traditionally, the paëlla is eaten with a spoon although nowa- days forks are more commo ...

pans, of assorted sizes, all burnished and shining, arranged in serried ranks and left drying in the sun outside the kitchens or ...

for five minutes. Then add a small tomato peeled and cut into pieces, a clove of chopped garlic, French beans, and a couple of l ...

The rice should be cooked on a medium fire. After two or three minutes, cook on a slow heat for another ten or twelve minutes, w ...

cooked for about an hour. For 4 people. This recipe came from the Martinez Restaurant in Swallow Street, London, and is reprinte ...

casserole, and put in the pork and the sausage cut in small pieces, together with the sliced onion. Let them fry a minute or two ...

garnished with parsley. GENOESE RICE ½ lb rice, an onion, olive oil or butter, 1 lb of fresh green peas, a few dried mushrooms, ...

for 5 minutes in plentiful boiling salted water. Strain the rice, add it to the first mixture, and simmer until most of the liqu ...

oil, and when it is warm put in 2 cupfuls of rice and stir for a few minutes until the rice takes on a transparent look. Then po ...

Put your strained rice into a thick pan and stir in the meat and onion mixture, add a little more dripping if necessary, and sti ...

First: Allow 2 to 3 oz of rice per person. Do not wash it. Second: Have ready a very large saucepan (not less than 6-pint capaci ...

drains out. Fourth: While the rice is boiling make your oven hot, and have ready a hot dish (preferably a large shallow fireproo ...

POLENTA Polenta is finely ground Indian corn meal; it makes a filling but excellent dish and this is the recipe as it is cooked ...

and is poured out on to a very large wooden board, where it should form a layer about a quarter of an inch thick. Over it is pou ...

deliciously browned. To Cook Spaghetti Buy imported Italian spaghetti.* Do not break it up unless you want it to turn to a puddi ...