Recipes	Post Office Box 141 Long Cove Road Tenants Harbor, Maine USA 04860 Tel: 1-888-229-1436 email: gem@midcoast.com

Paella INGREDIENTS: 1 3-pound chicken, cut into small pieces (about 12) 2 teaspoons salt 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) INSTRUCTIONS: 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. Serve in large shallow bowls. Place empty bowls on table for shells. Yield: 6 servings. Return to recipe index