See Also: Mixed paella(recipes)
Farabi, al-(encyclopedia)
Farabi(health)
Farabi Jadid(health)
paella(dictionary)
paella(dictionary)
Paella(recipes)
Paella de Valencia(recipes)
Vegetable Paella(recipes)
Vegetarian Paella(recipes)

Farabi, al- (sh) and Mixed paella (recipes)


Farabi, al- (sh)




in full Mu?ammad ibn Mu?ammad ibn ?arkhan ibn Uzalagh al-Farabi Latin Alpharabius or Avennasar

born งใ 878, Turkistan
died งใ 950, Damascus?

A logician and one of the great philosophers of medieval Islam.

He was probably the son of one of the caliph's Turkish bodyguards, and he grew up in Baghdad. From 942 he resided at the court of Prince Sayf al-Dawlah. Greatly influenced by Baghdad's Greek heritage in philosophy, especially the writings of Aristotle, he was known as the Second Teacher or the Second Aristotle. He used Artistotle's ideas in his proof of the existence of God and was influenced also by Neoplatonic ideas and Sufi mysticism. Like Plato, he believed it was the philosopher's task to provide guidance to the state. He wrote more than 100 works, notably The Ideas of the Citizens of the Virtuous City.


Mixed paella (recipes)






Serves 4-6



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



vegetable oil, for frying4 boneless chicken thighs, skin on100g/3½oz pork belly, cut into 1cm/½in cubes100g/3½oz baby squid, cut into rings75g/3oz chorizo, chopped1 onion, chopped1 garlic clove 400g/14oz short grain rice or paella rice (such as Calasparra)1 tbsp dried rosemarypinch saffron strands, soaked in 3-4 tbsp milk1 litre/1 pint 15fl oz chicken stocksalt and freshly ground black pepper8 plum tomatoes, chopped8 king prawns, shell removed and de-veined125g/4oz assorted fresh fish (such as salmon, haddock or cod), skinless, boneless, cut into chunkslemon wedges, to serve



Method



1. Heat the oil in a paella pan or a wide, deep, heavy-bottomed frying pan.2. Add the chicken thighs and cook until browned on all sides. Add the pork cubes, squid and chorizo and fry until golden-brown all over, then remove from the pan and set aside.3. In the same pan, fry the onion and garlic for 3-4 minutes, until softened.4. Add the rice, rosemary, saffron and its milk, and about half of the stock. Bring to the boil, then reduce the heat to simmer for 18-20 minutes, adding more stock if the rice dries out.5. Return the chicken and pork to the pan, stir well and allow continue simmering for ten minutes, adding a little more stock if necessary, until the chicken is completely cooked through.6. Add the cooked squid and chorizo and stir well.7. Add the prawns, assorted fish and the tomatoes and cook for about 8-10 minutes, or until the fish and prawns are just cooked through.8. To serve, spoon the paella into warmed bowls with a lemon wedge alongside.