Ingredients
- 2 tablespoons olive oil
- 12 ounces chorizo sausage (cut into 2-ounce links)
- 1 cup chopped onions
- 3/4 cup chopped red peppers
- 3/4 cup chopped celery
- 1/4 cup whole garlic cloves
- 3 cups uncooked long grain white rice
- 2 cups peeled, seeded, and chopped tomatoes
- 1 tablespoon Worcestershire sauce, recipe follows
- 1 tablespoon hot pepper sauce
- 9 bay leaves
- 3 tablespoons Essence, recipe follows
- 1/2 teaspoon saffron threads
- 6 cups chicken stock
- 3 small live lobsters, split in half
- 36 scrubbed littleneck clams
- 36 scrubbed and bearded mussels
- 18 large shrimp, peeled (leaving the tail intact) deveined
- 1/2 cup chopped green onions
- 2 tablespoons finely chopped parsley
- 6 fried spinach leaves
- Small loaf of crusty bread
Directions
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.
Emeril's Worcestershire Sauce:
- 2 tablespoons olive oil
- 6 cups coarsely chopped onions
- 4 jalapenos, with stems and seeds, chopped
- 2 tablespoons minced garlic
- 2 teaspoons freshly ground pepper
- 4 cans anchovy fillets
- 1/2 teaspoon whole cloves
- 2 tablespoons salt
- 2 whole, medium lemons, skin and pith removed
- 4 cups dark corn syrup
- 2 cups Steen's Pure Cane Syrup*
- 2 quarts distilled white vinegar
- 4 cups water
- 3/4 pound fresh horseradish, peeled and grated
Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.
* The information for Steen's Cane Syrup
Telephone number: 1-800-725-1655 Web site: www.steensyrup.com
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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By jazzline2001_11...
madrid, CO
on October 07, 2008
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Please leave the chorizo from this dish...im spaniard this recipe its original from here, and never...NEVER add chorizo to this dish...sacrilege
By eskrovo_6064824
Columbus, GA
on September 10, 2006
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Loved the taste, fragrance, and presentation of this one pot dish.
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