Paella salad al fresco with avocado

Yield: 1 Servings

Measure Ingredient
2 smalls To med lobsters or 2 cans
\N \N (5oz ea) lobster
3 tablespoons Salt
3 quarts Boiling water
1 \N Dz small clams
1 \N Dz mussels
¾ pounds Shrimp
¼ teaspoon Crushed saffron
1 dash Pepper
1 \N Crushed garlic clove
1 tablespoon Butter
2 tablespoons Dry sherry
1¼ cup Raw rice
2 \N Fully ripe avacados
\N \N Lemon juice
\N \N Olive oil (optional)
\N \N Salad dressing (optional)
\N \N TARTAR SAUCE (optional)

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 2½ 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.


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