Best Paella Esmeralda Emerald Paella Recipes

Paella image

Provided by Emeril Lagasse

Time 55m

Yield 6 servings

Number Of Ingredients 21

1 (3-pound) chicken, cut into small pieces (about 12)
2 teaspoons salt
Freshly ground 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)

Steps:

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.
Remove bay leaves and serve in large shallow bowls. Place empty bowls on table for shells.

Paella Esmeralda (Emerald Paella) image

Provided by susie cooks

Categories Spanish

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

3 1/4 cups vegetable broth
1 1/2 tablespoons chopped parsley
1 teaspoon dried basil
1/2 teaspoon saffron
1/4 teaspoon ground cumin
6 tablespoons olive oil
4 tablespoons pine nuts
1 large onion, chopped fine
8 garlic cloves, minced
1 medium green bell pepper, chopped fine
3/4 cup pimento stuffed olive, chopped
5 cups spinach leaves, destemmed and chopped
1 1/2 cups rice
1/2 cup parmesan cheese, grated

Steps:

Combine the vegetable broth, parsley, basil, saffron, and cumin in a skillet over low heat. Set aside.
Heat olive oil in the paella pan and lightly toast pine nuts. Add the onion, garlic, bell pepper and sauté until tender.
Add the olives and spinach and cook for several minutes, until spinach has wilted.
Mix in the rice and pour in the vegetable broth mixture, combining well.
Cook until the rice is tender and all the broth has been absorbed, about 25 minutes.
Mix in the cheese and allow to cool for several minutes before serving.

Nutrition Facts : Calories 440.3, Fat 21.2, SaturatedFat 3.9, Cholesterol 8.6, Sodium 589.5, Carbohydrate 52.7, Fiber 2.6, Sugar 3.7, Protein 10.2