The odour/flavour stimulus associated with certain vegetables such as turnips or cabbage. (légumes)

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Prepare Paella Like A Pro
By Lee Dobbins, Tue Jan 10th

Preparing paella is an interesting endeavour for any cook. Thisdish does not really have a set list of ingredients but ismostly a combination of different meats and vegetables. In fact,the The American Heritage Dictionary of the English Language,refers to paella as a saffron-flavored dish made with varyingcombinations of rice, vegetables, meat, chicken and seafood.

The meal is prepared in a pot - all the ingredients meldtogether in the pot while cooking to create the dishes greattaste. This pot cooking is so closely associated with this dishthat it's name, paella means frying pan or pot in Old French andCatalan languages.

Paella is a great dish to make if you want to clean out thefridge and use up leftover meats and vegetables. Any combinationwill eventually be great the secret is in the chemistry. Paellais a dish that is generally made to feed several people.Moreover, paella is quite flavorful the next day as the tasteshave had time to mix together and become stronger.

You can use

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whatever kind of rice you like. A wild rice can addinteresting flavor and texture to the dish, but if you preferbrown or white feel free to go with. Frying the rice as outlinedbelow will give it a nutty flavor.

Wash the rice and set aside Chop tomato, onion ad garlic Heatolive oil in a skillet, and once the oil is hot (but notsmoking) toss in the rice Add the onion, garlic and tomato aftera minute or two

Stir until the onion, tomato and garlic are soft. Don't let therice mixture overcook - 3 to 5 minutes is plenty of time. At theend of the cooking, you can spice it with whatever spices youlike. Some common spices for paella are saffron, salt and pepperbut you could add cayenne, cinnamon or any other herbs that youand your guests prefer.

Remove the mixture from the burner and toss in some frozen peas.Not too many as you don't want to overpower the rice but justenough to add a little accent.

Preparing The Meat

In a frying pan at high heat, brown some pieces of chicken.Upper thighs, drumsticks, breasts...it's all good. Do not cookthe meat completely but brown the outside. Once browned, set themeat aside. Lamb can also add great flavor to your paella.

Combining The Two

The combining of the rice and meat mixtures is what makes thepaella such an interesting and flavorful dish. Cover the bottomof the paella pan with the uncooked rice mixture. Add thebrowned chicken pieces on top. Add uncooked Merguez (spicy lambsausages) and small fish filets rolled up and fastened with atoothpick or string. Use any type of fish but make sure that itsflesh will hold well together. Pour some chicken broth on top(if the broth is warm the cooking time will reduce). Note thatyou can also add wine for more flavor. Cover the paella dish andcook for about 45 minutes at 350F or until the rice is cooked.At this point you can add raw shrimp or muscles and cookuncovered for another five minutes.

And there you have it, an interesting dish with something in itthat is sure to please everyone!

About the author:Lee Dobbins writes for Online GourmetFoods where you can find more recipes and dinner menus.

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How shocked would be you be to learn that the U.S. population is being slowly poisoned by a single ingredient deliberately added to the human food supply? At first, it sounds like nonsense. But then you realize, after learning more, that the World Health Organization tried to outlaw this ingredient...The mass poisoning of humanity: an exploration of human stupidity
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