Paella salad al fresco with avocado
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | To med lobsters or 2 cans |
| (5oz ea) lobster | ||
| 3 | tablespoons | Salt |
| 3 | quarts | Boiling water |
| 1 | Dz small clams | |
| 1 | Dz mussels | |
| ¾ | pounds | Shrimp |
| ¼ | teaspoon | Crushed saffron |
| 1 | dash | Pepper |
| 1 | Crushed garlic clove | |
| 1 | tablespoon | Butter |
| 2 | tablespoons | Dry sherry |
| 1¼ | cup | Raw rice |
| 2 | Fully ripe avacados | |
| Lemon juice | ||
| Olive oil (optional) | ||
| Salad dressing (optional) | ||
| TARTAR SAUCE (optional) | ||
Directions
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.
File