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2 Esslöffel | olive oil |
12 x ca. 30 g | Chorizo sausage; (cut into 2-ounce links) |
1 Tasse | onions chopped |
3/4 Tasse | Chopped red peppers |
3/4 Tasse | celery chopped |
1/4 Tasse | cloves garlic whole |
3 Tasse | Uncooked long grain white rice |
2 Tasse | Peeled, seeded, and chopped tomatoes |
1 Esslöffel | Worcestershire Sauce |
1 Esslöffel | pepper sauce hot |
9 | bay leaves |
3 Esslöffel | Essence |
1/2 Teelöffel | Saffron threads |
6 Tasse | chicken stock |
3 klein | Live lobsters, ; split in half |
36 | Scrubbed littleneck clams |
36 | Scrubbed and bearded mussels |
18 gross | Shrimp, peeled (leaving the tail intact); deveined |
1/2 Tasse | green onions chopped |
2 Esslöffel | parsley finely chopped |
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.
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