Recipe: Paellaya [edit]

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Tags: Paella

Yield: 8 servings

[edit] Ingredients

2	tablespoons Olive oil
12	ounces Chorizo sausage cut in 2 oz links
1	cup Chopped onions
¾	cup Chopped red peppers
¾	cup Chopped celery
¼	cup Garlic cloves, whole
3	cups Uncooked long-grain white rice
2	cups Peeled, seeded, chopped tomatoes
1	tablespoon Worcestershire sauce
1	tablespoon Hot pepper sauce
9	Bay leaves
3	tablespoons Emeril's Essence see * Note
½	teaspoon Saffron threads
6	cups Chicken stock
3	small Live lobsters split in half
36	Littleneck clams scrubbed
36	Mussels scrubbed, bearded
18	lrg Shrimp peeled leaving
	the tail intact, deveined
½	cup Chopped green onions
2	tablespoons Finely-chopped parsley
	Salt to taste
	Freshly-ground black pepper to taste
6	Fried spinach leaves
1	small Crusty bread loaf

[edit] Preparation

Step 1

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, Emeril's 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 re-season with salt and pepper. Spoon the paellaya in the center of a shallow bowl. Garnish with fried spinach and serve with crusty bread.