| 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 <4paws@netrax.net> on May 24, 1997
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3607 Posted to MC-Recipe Digest V1
#623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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