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6 tablespoons olive oil
½ cup diced prosciutto
3 tablespoons slivered almonds
1 bay leaf
5 cloves of garlic, minced
3 medium tomatoes,
2 tablespoons minced parsley finely chopped
¼ teaspoon crumbled thread saffron
2 cups coarsely chopped
¼ cup dry white wine mild mushrooms
One whole 3-4 pound chicken
½ pound cooked green beans, cut 1” length
Kosher salt
5 cups chicken broth (canned)
2 ½ cups imported Spanish or Arborio short grain rice
2 medium red onions
1 finely chopped red bell pepper
16 cooked asparagus spears
1 large pimento, cut into ½ inch strips

Recipe by Victor Scherer
We like to call it   "Paella Victor" (Roll that R at the end give it that Spanish flair )
Victor was the winner of our  "Can you out do Antonio Banderas Contest 2009"

Heat 1 TB of oil - sauté almonds and garlic until brown. Transfer to a mortar adding parsley, wine and saffron and crush ingredients to form a paste-set aside. Cut chicken into 2 inch pieces. Sprinkle with salt. Heat remaining oil in paella pan - sauté chicken over high heat for 5 minutes. Remove to warm platter. Reduce heat and add to pan the onion, green pepper, bay leaf and ham and sauté until the onion and pepper are soft. Add the tomatoes, mushrooms, and green beans, and sauté for 5 more minutes. Stir in rice, add warm broth and the mortar mixture bring to a boil then reduce heat and simmer for approximately 20 minutes until rice reaches al dente. After rice has cooked for the first 10 minutes add the asparagus and pimento strips into in a clockwise pattern. After rice is al dente remove pan from heat and cover with foil or a towel for 10 minutes prior to serving.