Side Pannel
Emeril's Paellaya
Ingredients List
- 1 Whole Chicken - (abt 4 lbs);
- -cut into 8 pieces, bone in
- 2 ts Salt
- 2 ts Freshly-ground black pepper
- 1/2 c Olive oil
- 2 c Chopped onions
- 1 c Chopped green bell pepper
- 1 c Chopped celery
- 6 tb Minced garlic
- 3 tb Minced shallots
- 1 lb Andouille sausage; cut into
- -1" slices
- 3 c Uncooked long-grain white
- -rice
- 1 1/2 c Peeled; seeded, chopped
- -Italian plum tomatoes
- 1 tb Hot pepper sauce
- 9 Bay leaves
- 3 tb Emeril's Essence; see * Note
- 1/4 c Finely-chopped fresh parsley
- 1/2 ts Saffron threads
- 6 c Chicken stock
- 36 Littleneck clams; scrubbed
- 36 Mussels; scrubbed, debeared
- 18 md 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 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.
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