SC - saffron/paella

[Olwen the Odd]

Hmmm...period...I suppose most of the ingredients are, but I am not holder 
of many period recipe books.  There is an extensive library in our Barony 
and a period recipe whiz I can call with questions.  Cherico's are a spanish 
sausage.  I may be spelling it wrong.  I am sure there is something like it 
in Texas.  They are quite spicy.  The mussels, clams and claws are all left 
in the shell.  I usually get the chicken sawed up into small pieces at the 
butcher.  Paella, as I know it is pretty much a hands-on food.  Just my 
style.
Olwen


>From: "Mark S. Harris" <stefan at texas.net>
>Reply-To: sca-cooks at ansteorra.org
>To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
>Subject: Re: SC - saffron/paella
>Date: Sun, 06 Aug 2000 02:52:36 -0500
>
>Olwen commented:
> > So, Stefan, you don't know something....interesting...well...you have 
>not
> > experienced a WONDERFUL one dish meal!  Jam packed with chicken, 
>mussels,
> > clams, crab claws, shrimp, chericos, rice, onions, peppers, garlic, 
>chicken
> > broth, spices.  Ahhh..a delight for the eye as well as the pallet!
>
>Hmmm. Obviously you haven't been on this list long. I'm known for
>asking those newbie cook questions that no one else was willing to
>ask. If you're thinking about the Florilegium, I am only the editor of
>the stuff that can be found there. Very little of it originates with
>me.
>
>The paella sounds wonderful. Now that it has been described by several
>people I think that that is what I bought in a package at World Market.
>It was pretty good, even though the sauce and seafood portion of it was
>in a can.
>
>The "crab claws" comment made me think "I hope they mean, crab claws
>MEAT". What is/are "chericos"?
>
>Any idea/documentation whether this paella is period?
>
>--
>Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>Mark S. Harris             Austin, Texas           stefan at texas.net
>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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