Emeril's paellaya
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | whole chicken - (abt 4 lbs); cut into 8 pieces, | |
| 1 | bone in | |
| 2.00 | teaspoon | salt |
| 2.00 | teaspoon | freshly-ground black pepper |
| ½ | cup | olive oil |
| 2.00 | cup | chopped onions |
| 1.00 | cup | chopped green bell pepper |
| 1.00 | cup | chopped celery |
| 6.00 | tablespoon | minced garlic |
| 3.00 | tablespoon | minced shallots |
| 1.00 | pounds | andouille sausage; cut into 1 slices |
| 3.00 | cup | uncooked long-grain white rice |
| 1½ | cup | peeled; seeded, chopped italian p |
| 1 | tomatoes | |
| 1.00 | tablespoon | hot pepper sauce |
| 9.00 | bay leaves | |
| 3.00 | tablespoon | emeril's essence; see * note |
| ¼ | cup | finely-chopped fresh parsley |
| ½ | teaspoon | saffron threads |
| 6.00 | cup | chicken stock |
| 36.00 | littleneck clams; scrubbed | |
| 36.00 | mussels; scrubbed, debeared | |
| 18.00 | medium | shrimp in their shell -; (abt 3/4 lb) |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Season the chicken with the salt and pepper. Heat the oil in a large stock pot over high heat. Add the chicken and brown on all sides, for about 4 minutes. Add the onions, bell peppers, celery, garlic, shallots, sausage, and rice and stir fry for 2 minutes. Stir in the tomatoes, hot pepper sauce, bay leaves, Emeril's Essence, parsley and saffron and simmer for 1 minute. Add the stock, stir well and bring to a boil. Lower the heat, cover and simmer for 5 minutes. Add the clams, and cook for 5 minutes. Add the mussels and shrimp, cover and cook for 3 minutes. Discard any shells that do not open. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-10-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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