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Paella Salad Al Fresco with Avocado
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Paella Salad Al Fresco with Avocado Ingredients
2 sm To med
lobster
s or 2 cans
1 Crushed
garlic
clove
(5oz ea)
lobster
1 tb
Butter
3 tb
Salt
2 tb Dry
sherry
3 qt
Boil
ing water
1 1/4 c Raw
rice
1 Dz small
clams
2 Fully ripe avacados
1 Dz
mussels
Lemon
juice
3/4 lb
Shrimp
Olive oil
(optional)
1/4 ts Crushed
saffron
Salad
dressing (optional)
1 ds
Pepper
TART
AR SAUCE (optional)
Instructions for Paella Salad Al Fresco with Avocado
Add lobsters & salt to boiling water in large stockpot; cover & simmer 20 minutes. Remove lobster & set aside. Cook clams, mussels & shrimp in same liquid, cooking shrimp 2-5 minutes & clams & mussels until open. Lift out & chill shellfish. Strain broth, reserving 2 1/2 cups; combine reserved broth, saffron, pepper, garlic, butter & sherry in saucepan. Bring to boil. Add rice; cook, covered, over low heat 15 minutes or until tender & liquid is absorbed. Shell shrimp & lobsters, reserving 2 lobster claws for garnish; cut lobster meat into pieces. Combine rice & shellfish in large serving bowl; mix lightly & chill. Halve avocados lengthwise, twisting gently to separate halves; whack a sharp knife directly into seeds & twist to lift out. Peel avocado halves; place cavity side down & slice. Brush with lemon juice. Arrange avocado slices on seafood rice mixture in serving dish; garnish with lobster claws. Serve with olive oil, salad dressing or Tartar Sauce. Serve with sour dough bread to sop up gravy. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Main Ingredient:
Shrimp
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Butter
Clams
Garlic
Lemon
Lobster
Mussels
Olive Oil
Rice
Saffron
Salt
Sherry
Shrimp
Tart
Salads
Butter
Olive oil
Garlic
Rice
Sherry
Shrimp
Lemon
Lunch
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