Spain, Morocco, Portugal – Our new country study – A recipe from each representative country.

These  3 recipes came from the Officer’s Wives Cookbooks © 1974 and  I love the Officer’s Wives Cookbooks especially the “Menus from Around the World” Edition.  If you have any authentic recipes which you would like to add to the country study, please add them to one of the Absolutely Unique LLC facebooks which have additional country recipes.

Chicken Paella (Morocco) Mrs. George F. Cox, Jacksonville, N. Carolina

1 3lb chicken, cut up

1 ¼ tsp salt

½ t paprika

½ lb diced ham

1 med onion, chopped

¼ c diced green pepper

1 1lb can can sm peas, drained and liquid reserved

` 12oz can beer

1/t Tabasco sauce

1/4t Spanish saffron

2 chicken boullion cubes

1 1/2c rice

6 clams

½ lb cooked shrimp

2 pimentos, cut in pieces


Sprinkle chicken with 1t salt and paprika; fry. Place in baking dish. Cook ham, onion and green pepper together until render. Add reserved pea liquid to beer; add enough water to make 2 ½ cups. Add Tabasco sauce, saffron, remaining salt and bouillon cubes; bring to a boil. Pour over chicken; sprinkle rice over chicken. Stir; cover tightly. Bake at 350˚ for 25 minutes. Uncover; toss. Arrange clams, shrimp, pimentos and peas on top. Cover; return to oven for 10 minutes longer. Yield: 4-6 servings.


Crab Enchilada (Spain) — Mrs. Silvio D’Aloia, Ramey AFB, Puerto Rico

1 doz crabs

1 lg green pepper, chopped

3 onions, chopped

1 or 2 cloves of garlic, minced

Olive oil

3 cans tomato paste and sauce

1 pt. tomato juice

1 T vinegar

1 c. wine, dry



Clean crabs and crack shells. Saute pepper, onion and garlic in enough olive oil to cover until tender but not browned. Add tomato paste, sauce and juice; simmer for 20 minutes. Add remaining ingredients and simmer for 20 minutes longer. Yield 4-6 servings

      Personal note: Old Spanish family recipe


Portuguese Shrimp (Portugal)

Wonderful tasting shrimp. Easy to make.

1 T extra-virgin olive oil, or more as needed

1 onion, chopped

3 cloves garlic, minced

1 (12 fluid oz) can ale, divided

5 sprigs parsley, stemmed and chopped

2 t tomato paste

2 t Portuguese hot pepper sauce (pimenta)

1 cube chicken bouillon

1 t ground paprika

2 lbs unpeeled large shrimp, deveined

1 t Kosher salt

Add all ingredients to list


Heat olive oil in a large skillet over medium heat, Add onion and garlic; cook & stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes. Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.


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