Shellfish and chicken paella (gc)
2 Servings
Ingredients
| Quantity | 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 | Chicken thighs | |
| 4 | larges | Sea scallops |
| 4 | Shrimp, heads on | |
| 2 | Lobsters (claws and tail) | |
| 7 | Cultivated black mussels | |
| 6 | Littleneck clams | |
| 8 | Asparagus spears | |
Directions
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