Free Recipe Paellaya
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Paellaya Recipe
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
Paellaya Preparation
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>
Cooking Temperature:
Recipe Serves: 1
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