Grand Pyrenees Paella Dog Recipe
Preparation:
- Heat the oil over medium-high heat in a large, heavy skillet or Dutch oven. Add the chicken and brown well on all sides. Add garlic, tomatoes, bell pepper, stock, and salt and pepper to taste; bring to a boil. Reduce the heat and simmer the mixture, uncovered, for 20 minutes.
- Add the rice slowly, then stir in saffron and simmer the paella, covered, for 15 minutes. Add peas. Tuck shrimp and ham under rice and cook for 5 to 10 minutes longer, until rice is tender and liquid is completely absorbed. Serve hot. You can make 7 quarts of paella with this recipe.
- *If you rather to bone chicken after it is cooked, remove pieces from the cooked paella and strip meat and skin from bones quickly with a fork and knife. Discard bones and return meat to paella.
Ingredients:
- 4 tablespoons olive oil
- 2 chickens (6 to 7pounds), cut into 16 pieces and boned
- 2 minced cloves of garlic
- 8 tomatoes each cut into 6 to 8 wedges
- 2 thinly sliced red bell peppers
- 12 cups Chicken Stock
- Salt
- Freshly ground black pepper
- 4 cups uncooked rice
- 2 pinches of saffron threads
- 2 cups shelled fresh or frozen peas
- 2 cups fresh shrimp, shelled and deveined
- 2 cups diced cooked ham
Note:
The snowy Great Pyrenees, or Patou (shepherd), was valued as a protector of flocks against wolves and bears. The breed developed in segregation in the harsh climate of the Pyrenees Mountains. Formidable and vigilant guard dogs, the Pyrenees were a favorite of peasants and royalty in the court of Louis XIV. Renowned as smugglers, these dogs were trained to carry contraband over the Franco-Spanish border, eluding customs officials by traveling dangerous mountain trails.
This paella is simpler than the version you might make for yourself, but it still requires a rich variety of ingredients. Since dogs have a supreme sense of smell, only a few precious threads of saffron are necessary for the maximum olfactory effect.
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