Recipe
Paella
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.
Recipe Details
- Source: Essence Of Emeril EE2191
- Dish Type: Entree
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