| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 12 |
oz |
Chorizo sausage; (cut into 2-ounce links) |
| 1 |
c |
Chopped onions |
| 3/4 |
c |
Chopped red peppers |
| 3/4 |
c |
Chopped celery |
| 1/4 |
c |
Whole garlic cloves |
| 3 |
c |
Uncooked long grain white rice |
| 2 |
c |
Peeled, seeded, and chopped tomatoes |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Hot pepper sauce |
| 9 |
|
Bay leaves |
| 3 |
tb |
Essence |
| 1/2 |
ts |
Saffron threads |
| 6 |
c |
Chicken stock |
| 3 |
sm |
Live lobsters,; split in half |
| 36 |
|
Scrubbed littleneck clams |
| 36 |
|
Scrubbed and bearded mussels |
| 18 |
lg |
Shrimp, peeled (leaving the tail intact); deveined |
| 1/2 |
c |
Chopped green onions |
| 2 |
tb |
Finely chopped parsley |
| 6 |
|
Fried spinach leaves |
|
|
Small loaf of crusty bread |
INSTRUCTIONS
In a large saut_ pan, heat the olive oil. Render the sausage for 2 minutes.
Add the onions, peppers, celery, and garlic cloves. Saut_ for 2 minutes.
Stir in the rice and stir fry for 2 minutes. Stir in the tomatoes,
Worcestershire sauce, hot pepper sauce, bay leaves, 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 reseason with salt and pepper. Spoon the paellaya in the center
of a shallow bowl. Garnish with fried spinach and serve with crusty bread.
Yield: 8 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE2375
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:11:50 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”