Recipes

Post Office Box 141
Long Cove Road
Tenants Harbor, Maine 04860
Tel: 1-888-229-1436
info@greateasternmussel.com


Emeril's Paellaya
INGREDIENTS:

1 whole chicken (about 4 pounds) cut into 8 pieces, bone in
2 teaspoons salt
2 teaspoons fresh ground black pepper
1/2 cup olive oil
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
6 tablespoons minced garlic
3 tablespoons minced shallots
1 pound andouille sausage, cut into 1-inch slices
3 cups uncooked long grain white rice
1 1/2 cups peeled, seeded, and chopped Italian plum tomatoes
1 tablespoon hot pepper sauce
9 bay leaves
3 tablespoons Essence
1/4 cup finely chopped fresh parsley
1/2 teaspoonÊ saffron threads
6 cups chicken stock
36 scrubbed littleneck clams
36 scrubbed and debeared mussels
18 medium shrimp in their shell (about 3/4 pound)


INSTRUCTIONS:

Season the chicken with the salt and pepper.Ê Heat the oil in a large stock pot over high heat. Add the chicken and brown on all sides, for about 4 minutes. Add the onions, bell peppers, celery, garlic, shallots, sausage, and rice and stir fry for 2 minutes. Stir in the tomatoes, hot pepper sauce, bay leaves, Essence, parsleyÊ and saffron and simmer for 1 minute. Add the stock, stir well and bring to a boil. Lower the heat, cover and simmer for 5 minutes. Add the clams, and cook for 5 minutes. Add the mussels and shrimp, cover and cook for 3 minutes.Ê Discard any shells that do not open. Yield:Ê 6 servings

close this window