Instructions: Sprinkle the chicken pieces evenly with the salt and pepper. Heat the oil in a large stock pot over high heat. Add the chicken and brown on all sides, for about 4 minutes. Add the onions, bell peppers, celery, garlic, shallots, sausage and rice and stir fry for 2 minutes. Stir in the tomatoes, hot pepper sauce, bay leaves, Emerils essence and saffron and simmer for 1 minute. Add the stock, stir well and bring to a boil. Lower the heat, cover and simmer for 5 minutes. Add the clams, and cook for 5 minutes. Add the mussels and shrimp, cover and cook for 3 minutes. All of the clam and mussel shells should be opened. Discard any that are still closed.

For the croutons: Preheat the oven to 400 degrees.

Slice the bread lengthwise in half, making 8 large triangles. Combine the mayonnaise, Parmesan Cheese, herbs and seasonings together. Spread the mixture onto the croutons and brown in the oven until golden, about 3 to 4 minutes. Garnish with fresh parsley and remove the croutons and place on the top of the paella.

This recipe yields 8 servings.

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