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Receta Paella Salad Al Fresco With Avocado
by Global Cookbook

Paella Salad Al Fresco With Avocado
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Ingredientes

  • 2 sm To med lobsters or possibly 2 cans
  •     (5z ea) lobster
  • 3 Tbsp. Salt
  • 3 quart Boiling water
  • 1 x Dz small clams
  • 1 x Dz mussels
  • 3/4 lb Shrimp
  • 1/4 tsp Crushed saffron
  • 1 dsh Pepper
  • 1 x Crushed garlic clove
  • 1 Tbsp. Butter
  • 2 Tbsp. Dry sherry
  • 1 1/4 c. Raw rice
  • 2 x Fully ripe avacados
  •     Lemon juice
  •     Extra virgin olive oil (optional)
  •     Salad dressing (optional)
  •     TARTAR SAUCE (optional)

Direcciones

  1. Add in lobsters & salt to boiling water in large stockpot; cover & simmer 20 min. Remove lobster & set aside. Cook clams, mussels & shrimp in same liquid, cooking shrimp 2-5 min & clams & mussels till open. Lift out & refrigerateshellfish. Strain broth, reserving 2 1/2 c.; combine reserved broth, saffron, pepper, garlic, butter & sherry in saucepan. Bring to boil. Add in rice; cook, covered, over low heat 15 min or possibly till tender & liquid is absorbed. Shell shrimp & lobsters, reserving 2 lobster claws for garnish; cut lobster meat into pcs. 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 mix in serving dish; garnish with lobster claws. Serve with extra virgin olive oil, salad dressing or possibly Tartar Sauce. Serve with sour dough bread to sop up gravy.