Paellaya
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Paellaya
  Sausage    Lobster    Shrimp    Seafood    Cajun    Creole  
Last updated 6/12/2012 12:59:47 AM. Recipe ID 22808. Report a problem with this recipe.
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      Title: Paellaya
 Categories: E.
      Yield: 4 Servings
 
      2 tb Olive oil
     12 oz Chorizo sausage (cut into
      2 oz 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
        sm Loaf of crusty bread
 
  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,
  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




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Recipe ID 22808 (Apr 03, 2005)

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