Elm Street Oyster House Recipes

Elm Street Paella

Making the Arborio Rice:

1. Heat the clam juice and V8 to a simmer in a medium saucepan, then lower the heat so that the Mixture just stays hot. Save a Cup of the Mixture for making the Paella

2. In a large, heavy-bottomed saucepan, heat the Vegetable oil over medium heat. Add the diced onion. Sauté for 2-3 minutes or until the Onions is slightly translucent.

3. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.

4. Add half of the Clam & V8 mixture to the Rice while stirring, until the liquid is fully absorbed.

5. Add a ladle of Clam & V8 to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. Note: It's important to stir constantly, especially while the hot mixture gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

6. Continue adding ladles of hot mixture and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.

7. Continue adding mixture a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.

8. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.

Cooking the Lobsters:

1. Fill a large bowl with ice water, and set aside.

2. Fill a large stockpot three-quarters full with cold water. Bring to a boil, and add 1/4 Pinch of salt.

3. Plunge lobsters head first into water. Return to a boil, and cook for 10 minutes.

4. Using tongs, transfer lobsters to ice water, and let cool for 5 minutes.

5. Place lobsters on a cutting board, cut in half clean out all the nasty stuff.

Making the Paella:

1. In a large sauté pan over medium-high heat, add the olive oil and heat. Add the garlic and sauté, stirring, for 1 minute.

2. Add Diced Red Pepper, Green Pepper, Carrots and Andouille sausage, cook until the vegetables starting to wilt, about 3 to 5 minutes. (The Andouille will bleed out some oil that is part of the magic that makes this dish so great.)

3. Add Clams and Mussels, Shrimp, Arborio Rice & Last cup of V8 Mix to pot.

4. Cook until clams and mussels have opened, and Shrimp is pink, 4 to 5 minutes.

5. Add the White Wine & Grated Parmesan Cheese, Snow peas, Haricot Verts & the Cooked Lobsters.

6. Cook about 3 to 5 minutes, Salt-and-pepper to taste.

7. Serve in Big Serving Plate.