Paella Salad Al Fresco With Avocado
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 1 | Servings | ||
INGREDIENTS
| 2 | To med lobsters or 2 cans | |
| 5oz ea lobster | ||
| 3 | T | Salt |
| 3 | qt | Boiling water |
| 1 | Dz small clams | |
| 1 | Dz mussels | |
| 3/4 | lb | Shrimp |
| 1/4 | t | Crushed saffron |
| 1 | ds | Pepper |
| 1 | Crushed garlic clove | |
| 1 | T | Butter |
| 2 | T | Dry sherry |
| 1 1/4 | c | Raw rice |
| 2 | Fully ripe avacados | |
| Lemon juice | ||
| Olive oil, optional | ||
| Salad dressing, optional | ||
| TARTAR SAUCE, optional |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 2185
Calories From Fat: 495
Total Fat: 56.4g
Cholesterol: 1602.2mg
Sodium: 26752.4mg
Potassium: 2324.4mg
Carbohydrates: 210.7g
Fiber: 15.3g
Sugar: 1.5g
Protein: 210.6g