Shellfish and Chicken Paella (Gc)

Ready in 1h

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1 tb Ancho powder
1 md Onion; diced
4 Shrimp; heads on
6 clams; Littleneck
1/2 lb Chorizo; sliced
2 tb Curry powder
7 black mussels; Cultivated
3 tb olive oil
6 c Water
4 c Rice
2 Lobsters; (claws and tail)
8 spears Asparagus
4 Chicken thighs
4 lg Sea scallops
1 tb Turmeric

Original recipe makes 2



In a saute pan on grill, sweat onions in olive oil add spices with a little water cook for 10 minutes. Add chorizo and render fat. Add rice and coat with oil. Add water and cook until al dente. Paella: In a saute pan on the grill, steam rice. On the grill, cook chicken, clams, shrimp, scallops, asparagus, mussels and lobster, until done. On a large plate, paella pan or soup bowl spoon out rice mixture. Add chicken and shellfish on top and serve. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <> on May 24, 1997 Recipe by: GRILLIN & CHILLIN SHOW #GR3607 Posted to MC-Recipe Digest V1 #623 by (Shermeyer-Gail) on May 29, 1997

Verified by stevemur
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