Recipe - Paellaya

2 tablespoon Olive oil
12 ounce Chorizo sausage; (cut into
2ounce links)
1 cup Chopped onions
Three fourths cup Chopped red peppers
Three fourths cup Chopped celery
One fourth cup Whole garlic cloves
3 cup Uncooked long grain white
rice
2 cup Peeled, seeded, and chopped
tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon Hot pepper sauce
9 Bay leaves
3 tablespoon Essence
One half teaspoon Saffron threads
6 cup Chicken stock
3 small Live lobsters,; split in
half
36 Scrubbed littleneck clams
36 Scrubbed and bearded mussels
18 lg Shrimp, peeled (leaving the
tail intact); deveined
One half cup Chopped green onions
2 tablespoon Finely chopped parsley
6 Fried spinach leaves
Small loaf of crusty bread

In a large saut_ pan, heat the olive oil. Render the sausage for 2 minutes.
Add the onions, peppers, celery, and garlic cloves. Saut_ 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.

Yield: 8 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE2375

Posted to MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 10:11:50 0500

From: Meg Antczak meginny@frontiernet.net