Try this Paella Salad Al Fresco with Avocado recipe, or contribute your own.
Suggest a better descriptionAdd 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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Serving Size: 1 Serving (2348g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2336 | ||
Calories from Fat: 200 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.2g | 30 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 541.2mg | 167 % | |
Sodium 677.8mg | 23 % | |
Potassium 1913mg | 50 % | |
Total Carbohydrate 413.4g | 122 % | |
Dietary Fiber 20.5g | 82 % | |
Sugars, other 392.9g | ||
Protein 107.5g | 154 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2336
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