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Receta Emeril's New New Orleans Paella
by Global Cookbook

Emeril's New New Orleans Paella
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Ingredientes

  • 1 whl chicken, (about 3 pounds), cut into 12 pcs, bone-in
  • 2 tsp Salt
  • 2 tsp Fresh grnd black pepper
  • 1/2 c. Extra virgin olive oil
  • 2 c. Minced onions
  • 1 c. Minced green bell pepper
  • 1 c. Minced celery
  • 6 Tbsp. Chopped garlic
  • 3 Tbsp. Chopped shallots
  • 1 1/2 c. Minced andouille sausage, (12 ounces)
  • 3 c. Uncooked long grain white rice
  • 1 1/2 c. Peeled, seeded, and minced Italian plum tomatoes
  • 1 Tbsp. Warm pepper sauce
  • 9 x Bay leaves
  • 3 Tbsp. Emeril's Essence
  • 1/2 tsp Saffron threads
  • 6 c. Chicken stock
  • 36 x Scrubbed littleneck clams
  • 36 x Scrubbed and debearded mussels
  • 18 med Shrimp in their shell, (3/4 lb.)
  • 1/4 c. Minced parsley *

Direcciones

  1. Sprinkle the chicken pcs proportionately with the salt and pepper. Heat the oil in a large stock pot over high heat. Add in the chicken and brown on all sides, for about 4 min. Add in the onions, bell peppers, celery, garlic, shallots, sausage and rice and stir fry for 2 min. Stir in the tomatoes, warm pepper sauce, bay leaves, essence and saffron and simmer for 1 minute. Add in the stock, stir well and bring to a boil. Lower the heat, cover and simmer for 5 min. Add in the clams, and cook for 5 min. Add in the mussels and shrimp, cover and cook for 3 min. All of the clam and mussel shells should be opened. Throw away any which are still closed.