• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Emeril's Paellaya

  • Recipe Submitted by on

Category: Main Dish

 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)


* 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.

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