Kate Heyhoe

Kate's Global Kitchen
 

Spanish Paella Valenciana

(Served by ARAMARK at the 1992 Barcelona Olympic Games)
Serves 8

 

2 tablespoons olive oil
1-1/2 pounds chicken legs,
   cut into drumsticks and thighs
1/2 pound chorizo (or spicy sausage) sliced 1/2"
1 medium onion, finely chopped (about 1 cup)
2 cloves garlic, minced or pressed
2 cups uncooked converted rice
2 cans (14-1/2-ounce each) chicken broth
1 can (16-ounce) crushed tomatoes
1/8 teaspoon saffron
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound medium raw shrimp, shelled, deveined
1 dozen mussels or clams, scrubbed
1 package (10-ounce) frozen peas, thawed

 

Heat oil in Dutch oven or Paella pan. Cook chicken until browned on all sides. Set aside. Cook chorizo until brown. Remove from pan. Set aside. sauté onion and garlic until tender. Add rice. Stir in broth, tomatoes, saffron, salt, pepper, chicken and chorizo. Bring to a boil. Reduce heat. Cover; simmer 20 minutes. Add shrimp, mussels and peas to rice mixture. Cover; simmer 10 to 12 minutes or until shrimp is pink and mussels are open.

Nutrition Information Per Serving:
Calories: 517
Total Fat: 20 g
Saturated Fat: 5 g
Cholesterol: 181 mg
Sodium1: 402 mg

 
Paella Recipes
 

Kate's Global Kitchen

Feeding the Olympics, Down Under

 

Olympic Recipes, Down Under:

These recipes are meant to serve a large, hungry crowd... Of 500. You probably won't be feeding that many athletes or even non-athletes, but you may want to see just what it takes to cook dinner in the Sydney Olympic Village...

Curried Red-Snapper, for 500
Braised Chicken Michigan, for 500

 

Olympic Recipes, in family-size portions:

The following recipes are examples of international menu items served to the athletes at various Olympic Games. Each recipe has been revised to accommodate family-sized portions...

Belgian White Veal Stew
     (Blanquette de Veau à l'ancienne)
     (2000 Sydney Olympic Games)
African Peanut Chicken Soup
     (1988 Calgary Olympic Games)
Salad Nicoise
      (1994 Lillehammer and the 1996 Atlanta Olympic Games)
Spanish Paella Valenciana
     (1992 Barcelona Olympic Games)
Chicken Satay with Spicy Peanut Sauce
     (1996 Atlanta Olympic Games)
Heavenly Potatoes
     (1996 Atlanta Olympic Games)
Chick Pea and Feta Salad
     (1996 Atlanta Olympic Games)
Almond Custard
     (1996 Atlanta Olympic Games)
Georgia Peach Cobbler
     (1996 Atlanta Olympic Games)

 

Kate's Global Kitchen for September, 2000:

9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way

 
Copyright © 2000, Kate Heyhoe. All rights reserved.

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This page created September 2000