Paella

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Rice

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
25 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 25 min
Total:: 55 min

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Ingredients

1 (3-pound) chicken, cut into small pieces (about 12)
2 teaspoons salt
Freshly ground black pepper
1/2 cup olive oil
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
6 tablespoons minced garlic
1 1/2 cups chopped andouille sausage
3 cups uncooked rice
1 1/2 cups chopped peeled tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
9 bay leaves
3 tablespoons Creole seasoning
1/2 teaspoon saffron threads
6 cups white chicken stock
3 small (1 to 1 1/4 pounds each) lobsters, lightly steamed, cut into serving pieces
36 scrubbed littleneck clams
36 mussels, scrubbed and debearded
18 medium shrimp in their shells (about 3/4 pound)

Directions

Sprinkle chicken pieces evenly with salt and 18 turns of pepper. Pat in seasoning with your hands. Heat oil in a large deep saucepan over high heat. Add chicken and sear until brown on all sides, about 4 minutes. Add onions, bell peppers, celery, garlic, sausage and rice and stir-fry 2 minutes. Stir in tomatoes, Worcestershire, hot sauce, bay leaves, Creole seasoning and saffron and simmer 1 minute. Add stock, stir well and bring to a boil. Cover and cook 4 minutes.

Add lobster, tucking pieces into rice, cover and cook 4 minutes. Add clams, cover and cook 4 minutes. Add mussels and shrimp, cover and cook until rice is tender and shellfish are opened, about 3 minutes. Discard any mussels or clams that have not opened.

Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells.

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Comments & Reviews

recipe Paella
SHANNON Garden Grove, CA 09-09-2009
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Too good
Rated: 5 stars out of 5

I had paella for the first time in Barcelona, Spain, and it was amazing. I have wanted to make it at home and now I have. ... It's a great recipe. I used only chicken, sausage and shrimp, since people in my family are very picky. I garnished it with cilantro and green onions. I am satisfied, oh yes!Read more
recipe Paella
Christina Malibu, CA 02-11-2009
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That ain't paella Emeril
Rated: 3 stars out of 5

I respect this chef and I love his recipes, but I'm from Valencia, Spain and this rice sounds more like a southern recipe... that I'm sure it's wonderful but it's just not paella. I'm just curious to see if anybody in the foodnetwork is gonna be loyal to the real deal. One more thing, there's no such a thing as sausage in paella, however there's some rice recipes in southern spain that do have it, but once again, it's not paella. Maybe, that's why there's so much confusion. Read more
recipe Paella
Cindy phoenix, AZ 12-13-2008
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So easy to feed a crowd at a party
Rated: 5 stars out of 5

I've been making Emeril's paella recipe for around 10 years, or from when it first appeared on the food network. This recipe... is slightly different than the original in that the original calls for whole cloves of garlic, about 6 of them as I remember it and there was no chicken, but I always added boneless thighs to my vesion. I also always search out Spanish chorizo as it adds great flavor, but when I can't find it, I have substituted other spicy chicken sausages or even a chicken chorizo for my non-pork eating friends. I vary the seafood based on what I can get, but I always add more shrimp and also squid. My husband insists on the addition of green peas which I add near the end. My biggest twist on this is that I use a Caphalon paella pan on my gas grill. I can entertain my firends outside while I add the various ingredients. I always start with the chorizo for a few minutes, then remove it and add boneless chicken thighs, one for each diner. I close the grill cover to cook it. When the paella is finished, I let it sit covered with a towel for about 10 minutes. I find that by the time I've added all of the extra seafood, I easily feed 12 people with this dish. It gets rave reviews and has become my standard party dish.Read more
recipe Paella
null null, null 10-28-2008
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Only Five Stars?
Rated: 5 stars out of 5

This recipe is so much simpler than the one I learned in Puerto Rico. There is great latitude on what may be included. I... use chicken, lobster, lump crab, shrimp, andoullie, mussels and (try this) canned baby clams...no grit! Novices should also remember that Saffron sells for about $900 a pound, so a good substitute would be Mexican saffron, which costs about 1/10th as much. You have to use more, though, and the flavor is not as full as European saffron. Follow the recipe carefully, because a good paella costs about $60-70 for one four-family serving. This, however is one of those dishes one MUST tryat least once! P.S. Crawfish works wonderfully in this dish! Allen RossRead more
recipe Paella
STEVE Novato, CA 09-15-2008
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Emeril does it again.
Rated: 5 stars out of 5

Phenomenal.
recipe Paella
Anonymous 08-09-2008
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Amazing... enough said
Rated: 5 stars out of 5

Emeril is always on target...