| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken-pl, Skillet-pl, Grill/broil | 2 | Servings | |
INGREDIENTS
| 1 | md | Onion, diced |
| 3 | tb | Olive oil |
| 2 | tb | Curry powder |
| 1 | tb | Turmeric |
| 1 | tb | Ancho powder |
| 1/2 | lb | Chorizo, sliced |
| 4 | c | Rice |
| 6 | c | Water -paella— |
| 4 | Chicken thighs | |
| 4 | lg | Sea scallops |
| 4 | Shrimp, heads on | |
| 2 | Lobsters (claws and tail) | |
| 7 | Cultivated black mussels | |
| 6 | Littleneck clams | |
| 8 | Asparagus spears |
INSTRUCTIONS
PAELLA RICE 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 <[email protected]> on May 24, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3607 Posted to MC-Recipe Digest V1 #623 by [email protected] (Shermeyer-Gail) on May 29, 1997
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