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Paellaya (Emeril Lagasse) Recipe

Paellaya (Emeril Lagasse) Recipe

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Ingredients

Count

Nutrition

1170

Calories

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Ingredients:

Serving

2 tbsp olive oil
12 oz chorizo sausage (cut into 2-oz links )
1 cup chopped onions
3/4 cup chopped red peppers
3/4 cup chopped celery
1/4 cup whole garlic cloves
3 cups uncooked long grain white rice
2 cups peeled, seeded, and chopped tomatoes
1 tbsp worcestershire sauce , recipe follows
1 tbsp hot pepper sauce
9 bay leaves
3 tbsp essence , recipe follows
1/2 tsp saffron threads
6 cups chicken stock
3 small live lobsters, split in half
36 scrubbed littleneck clams
36 scrubbed and bearded mussels
18 large shrimp, peeled (leaving the tail intact) deveined
1/2 cup chopped green onions
2 tbsp finely chopped parsley
6 fried spinach leaves
small loaf of crusty bread
2 tbsp olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tbsp minced garlic
2 tsp freshly ground pepper
4 cans anchovy fillets
1/2 tsp whole cloves
2 tbsp salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups steen's pure cane syrup
2 quarts distilled white vinegar
4 cups water
3/4 lb fresh horseradish, peeled and grated
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

In a large saute pan, heat the olive oil. Render the sausage for 2 minutes. Add the onions, peppers, celery, and garlic cloves. Saute 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.
Emeril's Worcestershire Sauce:
Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.
* The information for Steen's Cane Syrup
Telephone number: 1-800-725-1655 Web site:
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1170.08 Kcal (4899 kJ)
Calories from fat	228.86 Kcal
		% Daily Value*
Total Fat	25.43g	39%
Cholesterol	50.11mg	17%
Sodium	5913.06mg	246%
Potassium	2645.84mg	56%
Total Carbs	210.32g	70%
Sugars	145.78g	583%
Dietary Fiber	15.39g	62%
Protein	31.72g	63%
Vitamin C	141.7mg	236%
Vitamin A	0.1mg	2%
Iron	11.9mg	66%
Calcium	536.5mg	54%

Amount Per 100 g
Calories	81.27 Kcal (340 kJ)
Calories from fat	15.9 Kcal
		% Daily Value*
Total Fat	1.77g	39%
Cholesterol	3.48mg	17%
Sodium	410.69mg	246%
Potassium	183.77mg	56%
Total Carbs	14.61g	70%
Sugars	10.13g	583%
Dietary Fiber	1.07g	62%
Protein	2.2g	63%
Vitamin C	9.8mg	236%
Iron	0.8mg	66%
Calcium	37.3mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

24.7

Points
31

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Sugar

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