Ingredients
- 8 asparagus spears
- 7 cultivated black mussels
- 6 littleneck clams
- 4 chicken thighs
- 4 sea scallops
- 4 shrimp heads on
- 2 lobsters
- 1 onion (diced)
- 1 ancho powder
- 1/2 chorizo (sliced)
- 6 cups water
- 4 cups rice
- 3 tablespoons olive oil
- 2 tablespoons curry powder
- 1 tablespoon turmeric
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.
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
