Shaker Gourmet: Paella and Molasses-Raisin Cookies

A delicious meal this week, courtesy of Shaker Constant Comment. First up is paella, which CC notes:

"Although there are as many varieties of paella as there are cooks in Spain, I originally got this recipe from Betty Crocker International Cookbook and slightly modified it over the years. Figure that it will take about 1-1/2 hours to complete; however, it's so easy and is all prepared in a Dutch oven in various steps. No muss, no fuss. Since this recipe is for about 8-10 people, it's a great dish to serve at a dinner party--and it always gets raves. (As an aside, years ago I used to lead Sierra Club canoe trips and we often made this for our group dinner on Coleman stoves in the middle of nowhere--that's how easy it is!)"

Paella
1/4 C olive oil
1-1/2 lbs skinless chicken breasts
1 medium onion, chopped
2 cloves garlic, chopped
3 cups water
1-1/2 cups white rice (I don't recommend substituting brown rice)
1 16-oz can tomatoes
1 tsp salt
1 T paprika
1 T instant chicken bouillon
1/2 tsp pepper
1/8 tsp ground turmeric (or saffron, if you prefer)
1/2 tsp red pepper (or more if you'd like it hotter)
1 lb clean raw shrimp
1 15-oz can artichoke hearts, drained and cut up
1 10-oz pkg frozen peas
1 2-oz jar pimiento

Heat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides (about 15 minutes). Remove chicken and, when cool enough to handle, coarsely cut into smaller pieces. Cook and stir onion and garlic in oil until onion is tender. Drain fat from Dutch oven. Stir in water, rice, tomatoes, salt, paprika, bouillon, black and red pepper, and turmeric. Add chicken. Heat to boiling; reduce heat. Cover, simmer 20 minutes.

Stir shrimp into the mixture--cover and simmer 5 minutes. Add artichoke hearts and peas; cover and heat until hot--5-10 minutes. Serve in large shallow baking dish; garnish with pimiento.

Dessert below...

Molasses-Raisin Cookies
1 C molasses
1/2 C sugar
1/2 C melted butter
3/4 C raisins
1/2 T baking soda
1/2 tsp cinnamon
5 T hot water
2 eggs
3 1/2 C flour

In a large bowl, mix ingredients in order listed. Drop by large spoonful on a cookie sheet--12 will fit to a sheet. Bake at 350 degrees for about 10 minutes. Make sure cookies are a little puffy when you take them off the sheet and cool on a rack. (appx 4 dozen cookies)

This is a 100 year old recipe from Constant Comment's Welsh great-grandmother.

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