Yield: 2 Servings
Measure | Ingredient |
---|---|
1 medium | Onion, diced |
3 tablespoons | Olive oil |
2 tablespoons | Curry powder |
1 tablespoon | Turmeric |
1 tablespoon | Ancho powder |
½ pounds | Chorizo, sliced |
4 cups | Rice |
6 cups | Water -paella--- |
4 \N | Chicken thighs |
4 larges | Sea scallops |
4 \N | Shrimp, heads on |
2 \N | Lobsters (claws and tail) |
7 \N | Cultivated black mussels |
6 \N | Littleneck clams |
8 \N | Asparagus spears |
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@...> on May 24, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3607 Posted to MC-Recipe Digest V1 #623 by 4paws@... (Shermeyer-Gail) on May 29, 1997