Paella Salad Al Fresco with Avocado

Ready in 1h

Try this Paella Salad Al Fresco with Avocado recipe, or contribute your own.


3/4 lb Shrimp
2 Fully ripe avacados
Salad dressing (optional)
1 1/4 c Raw rice
2 tb Dry sherry
1 Crushed garlic clove
Olive oil (optional)
TARTAR SAUCE (optional)
2 sm To med lobsters or 2 cans
3 tb Salt
1/4 ts Crushed saffron
1 ds Pepper
(5oz ea) lobster
Lemon juice
3 qt Boiling water
1 Dz mussels
1 tb Butter
1 Dz small clams

Original recipe makes 1 Servings



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

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Calories Per Serving: 2336 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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