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  • Emeril's Paellaya

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    Emeril's Paellaya
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 whl Chicken - (abt 4 lbs) cut into 8 pcs, bone in
    • 2 tsp Salt
    • 2 tsp Freshly-grnd black pepper
    • 1/2 c. Extra virgin olive oil
    • 2 c. Minced onions
    • 1 c. Minced green bell pepper
    • 1 c. Minced celery
    • 6 Tbsp. Chopped garlic
    • 3 Tbsp. Chopped shallots
    • 1 lb Andouille sausage cut into 1" slices
    • 3 c. Uncooked long-grain white rice
    • 1 1/2 c. Peeled, seeded, minced Italian plum tomatoes
    • 1 Tbsp. Warm pepper sauce
    • 9 x Bay leaves
    • 3 Tbsp. Emeril's Essence see * Note
    • 1/4 c. Finely-minced fresh parsley
    • 1/2 tsp Saffron threads
    • 6 c. Chicken stock
    • 36 x Littleneck clams scrubbed
    • 36 x Mussels scrubbed, debeared
    • 18 med Shrimp in their shell - (abt 3/4 lb)

    Directions

    1. Season the chicken with the salt and pepper. Heat the oil in a large stock pot over high heat. Add in the chicken and brown on all sides, for about 4 min. Add in the onions, bell peppers, celery, garlic, shallots, sausage, and rice and stir fry for 2 min. Stir in the tomatoes, warm pepper sauce, bay leaves, Emeril's Essence, parsley and saffron and simmer for 1 minute. Add in the stock, stir well and bring to a boil. Lower the heat, cover and simmer for 5 min. Add in the clams, and cook for 5 min. Add in the mussels and shrimp, cover and cook for 3 min. Throw away any shells which don't open.
    2. This recipe yields 6 servings.

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