Campaign guide plight of the tuatha (1) 73

Campaign Guide Chapter Six Recipes from Aeliode The world of Aeliode is vast and is home to dozens of cultures Each of these cultures has their own traditions, tales, holidays, and beliefs They also have their own cuisines The food a culture eats can be thought of as a microcosm of their entire culture The way the food is grown, stored, prepared and shared says much about the values and needs of that culture In some cases, a culture as a whole can be viewed as the way a group of people support the generation and production of their food Some cultures are willing to institute laws about the types of food that can be prepared; others have even gone to war in order to be able to secure valuable or rare foodstuffs With that in mind, here are a few recipes that serve as a further introduction to a few of these cultures Recipes Paella (Avitus) This dish it typically served at small senatorial meetings or at negotiations between merchants within the capitol city of Avitius Because of the variety of ingredients which originate from the four corners of the Avitian Empire, this dish is generally only eaten by those of great financial means Those who wish to show off their wealth will often include meat in the dish as well This mean has the an additional benefit; as the dish is prepared and served from a single dish the chance that an adversary will attempt to poison someone at the table is lessened It is not unlikely for a feild commander to “borrow” the shield of a troublesome subordinant in order to make this dish The commander will place the sheild over a campfire and use any meats they have been able to find in the local area Ingredients: ã ẵ cup short grain rice ã cups chicken stock • whole onion, shredded • plum tomatos crushed by hand or ½ can of crushed tomatoes 72 • • • • teaspoon paprika pinch saffron ½ cup whole pitted kalamata olives lemon, cut into wedges Optional: • chicken breast, cut into ½ in cubes • oz fresh chorizo sausage • oz shrimp • red bell pepper, julienned • oz asparagus Warm chicken stock in a pan until boiling Add saffron to the stock In a 12” frying pan add tablespoons of olive oil Choose 2-3 of the optional ingredients and sauté each separately Remove from pan and reserve Add tablespoons to the pan followed by the shredded onion and the tomato Saute over medium high heat, stirring occasionally until any liquid is gone and the mixture deepens a little in color This will take about 20 minutes Add the minced garlic and the paprika to the tomato/ onion mixture and stir Cook for one minute Add the rice to the pan and stir to mix Cook for 1-2 minutes till the rice toasts slightly Reduce the heat to medium and add cups of the boiling chicken stock to the pan Lightly shake the pan to help the rice distribute a little more evenly in the skillet From this point on not stir the rice Add the optional ingredients you have in reserve as well as the olives Cook over medium low to medium heat for 20 minutes When 20 minutes have passed most of the chicken stock will have been absorbed by the rice Taste a bit of the rice to see if it is fully cooked If not, add another ½ to cup of boiling chicken stock and cook for another 3-5 minutes Serve immediately Squeeze the juice from the lemon wedge over the serving before eating