Paella Salad Al Fresco with Avocado
Try this Paella Salad Al Fresco with Avocado recipe, or contribute your own. "Butter" and "Salads" are two of the tags cooks chose for Paella Salad Al Fresco with Avocado.
Yield: 1 Servings Ready in 1 hours
1 people trying soon
|2 Fully ripe avacados|
|Salad dressing (optional)|
|1 1/4 cRaw rice|
|2 tbDry sherry|
|1 Crushed garlic clove|
|Olive oil (optional)|
|TARTAR SAUCE (optional)|
|2 smTo med lobsters or 2 cans|
|1/4 tsCrushed saffron|
|(5oz ea) lobster|
|3 qtBoiling water|
|1 Dz mussels|
|1 Dz small clams|
Paella Salad Al Fresco with Avocado Preparation
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
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