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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