Paella I

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken - cut 12 small pieces
2 teaspoons	10ml	Salt
		Freshly-ground black pepper
1/2 cup	118ml	Olive oil
1 1/2 cups	93g / 3.3oz	Chopped yellow onions
3/4 cup	109g / 3.8oz	Chopped green bell peppers
3/4 cup	82g / 2.9oz	Chopped celery
6 tablespoons	90ml	Minced garlic
1 1/2 cups	219g / 7.7oz	Chopped andouille sausage
3 cups	480g / 16oz	Uncooked rice
1 1/2 cups	93g / 3.3oz	Chopped peeled tomatoes
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Hot sauce
9		Bay leaves
3 tablespoons	45ml	Bayou Blast - see * Note
1/2 teaspoon	2.5ml	Saffron threads
6 cups	1422ml	White chicken stock
3 cups	711ml	Lobsters - (1- to 1 1/4 lb ea) - lightly steamed, and (small) cut serving size pcs
36		Littleneck clams - scrubbed
36		Mussels - scrubbed, debearded
18		Shrimp - (abt 3/4 lb) - in their shells (medium)

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Sprinkle chicken pieces evenly with salt and 18 turns of pepper. Pat in seasoning with your hands. Heat oil in a large deep saucepan over high heat. Add chicken and sear until brown on all sides, about 4 minutes. Add onions, bell peppers, celery, garlic, sausage and rice and stir-fry 2 minutes. Stir in tomatoes, Worcestershire, hot sauce, bay leaves, Bayou Blast and saffron and simmer 1 minute. Add stock, stir well and bring to a boil. Cover and cook 4 minutes.

Add lobster, tucking pieces into rice, cover and cook 4 minutes. Add clams, cover and cook 4 minutes. Add mussels and shrimp, cover and cook until rice is tender and shellfish are opened, about 3 minutes. Discard any mussels or clams that have not opened.

Serve in large shallow bowls. Place empty bowls on table for shells.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-019 broadcast 02-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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