Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
2 small frying chickens, ready to cook
1/4 lb raw smoked ham, cut in thin strips
2 cloves garlic, peeled and chopped
1 onion, peeled and sliced thin
2 tomatoes, peeled and chopped
1 tsp saffron
2 3/4 cps uncooked rice
1 tbsp salt
4 tbsp finely cut parsley
6 cps boiling water
1 (12 oz. ) package quick-frozen deveined shrimp
1/4 lb any whitefish cut in pieces
2 canned pimientos, drained and sliced
1 - Cut each chicken in 10 pieces.
2 - Wash, drain and pat dry with paper towel.
3 - Fry in oil in skillet until well browned on all sides.
4 - Remove to large Dutch oven or heavy pot with cover.
5 - Drain excess fat from skillet.
6 - Add ham, garlic, onion, tomatoes, saffron and rice.
7 - Stir, cook 5 minutes.
8 - Add to chicken in pot.
9 - Add salt, parsley, and boiling water.
10 - Mix and bring to a boil.
11 - Cover and lower heat to moderate.
12 - Cook 20 minutes or until rice and chicken are tender, stirring occasionally with a fork.
13 - Add thawed shrimp and fish.
14 - Cook 10 minutes longer.
15 - Add pimientos a few minutes before rmoving from heat.
16 - Serve hot in soup plates.
Makes 8 servings.
Serve as main dish for luncheon or supper. A mixed green salad
delicious dessert, and coffee are demanded by the savory Spanish
S ome like fresh clams in the shells in this dish too. For this variation
add scrubbed, tightly closed clams--about a dozen steamers--when
you add fish and shrimp. Some gourmets soak the saffron in lemon juice.