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Recipe

Paella

  • Yield: 4-6 servings

Ingredients

  • 1 3-pound chicken, cut into 12 pieces, bone in
  • Creole spice
  • Salt and pepper
  • 1/2 cup olive oil
  • 1 1/2 cups chopped onions
  • 3/4 cup chopped green peppers
  • 3/4 cup chopped celery
  • 1 /4 cup chopped garlic
  • 12 ounces (1 1/2 cups) Andouille sausage
  • 3 cups long grain rice
  • 1 1/2 cups chopped tomatoes
  • 1 cup fresh green peas
  • 5 bay leaves
  • 1/2 teaspoon saffron threads
  • 6 cups chicken stock
  • 18 (just over a 1 pound) large shrimp, in their shells
  • 2 dozen mussels, scrubbed and debearded
  • Chopped parsley for garnish
  • Rouille (previous recipe)

Directions

  • Sprinkle the chicken with 1 tablespoon spice and rub it in. Heat the oil in a large stock pot over medium high. Add the chicken and brown on all sides, about 4 minutes. Add the onions, peppers, celery, garlic, sausage, and rice, cook for 2 minutes. Stir in the tomatoes, peas, bay leaves, and saffron and simmer for 2 minutes. Add the stock, stir well, bring to a boil. Lower the heat to medium, cover, and simmer for 8 minutes. Add the shrimp and mussels, cover, and cook for 3 minutes. Sprinkle with chopped parsley and drizzle with the rouille.