Paellaya

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
12 ounces Chorizo sausage (cut into
2 ounces Links)
1 cup Chopped onions
¾ cup Chopped red peppers
¾ cup Chopped celery
¼ cup Whole garlic cloves
3 cups Uncooked long grain white
Rice
2 cups Peeled, seeded, and chopped
Tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon Hot pepper sauce
9 Bay leaves
3 tablespoons Essence
½ teaspoon Saffron threads
6 cups Chicken stock
3 smalls Live lobsters, split in
Half
36 Scrubbed littleneck clams
36 Scrubbed and bearded
Mussels
18 larges Shrimp, peeled (leaving the
Tail intact) deveined
½ cup Chopped green onions
2 tablespoons Finely chopped parsley
6 Fried spinach leaves
small Loaf of crusty bread

Directions

In a large saute pan, heat the olive oil. Render the sausage for 2 minutes. Add the onions, peppers, celery, and garlic cloves. Saute for 2 minutes. Stir in the rice and stir fry for 2 minutes. Stir in the tomatoes, Worcestershire sauce, hot pepper sauce, bay leaves, Essence, and saffron and simmer for 1 minute. Add the stock and bring to a boil. Reduce to a simmer and cook for 5 minutes. Add the lobster, meat side down, cover and cook for 5 minutes. Add the clams, cover and cook for 5 minutes. Add the mussels and shrimp, cover and cook for 3 minutes. All the clams and mussels should all be open, discard any that are closed. Stir in the green onions, parsley and reseason with salt and pepper. Spoon the paellaya in the center of a shallow bowl. Garnish with fried spinach and serve with crusty bread.

Yield: 8 servings

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