Emeril's Paellaya

Recipe Ingredients

1		Chicken - (abt 4 lbs) - cut into 8 pieces,
		Bone in
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Freshly-ground black pepper
1/2 cup	118ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
1 cup	146g / 5.1oz	Chopped green bell pepper
1 cup	110g / 3.9oz	Chopped celery
6 tablespoons	90ml	Minced garlic
3 tablespoons	45ml	Minced shallots
1 lb	454g / 16oz	Andouille sausage - cut into 1" slices
3 cups	480g / 16oz	Uncooked long-grain white rice
1 1/2 cups	219g / 7.7oz	Peeled, seeded, chopped Italian plum
		Tomatoes
1 tablespoon	15ml	Hot pepper sauce
9		Bay leaves
3 tablespoons	45ml	Emeril's Essence - see * Note
1/4 cup	36g / 1.3oz	Finely-chopped fresh parsley
1/2 teaspoon	2.5ml	Saffron threads
6 cups	1422ml	Chicken stock
36		Littleneck clams - scrubbed
36		Mussels - scrubbed, debeared
18		Shrimp in their shell - (abt 3/4 lb) (medium)

Recipe Instructions

* 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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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