Paella Stuffed Red Snapper No. 2827 Yields 10 Servings
8 Lb Red Snapper, Cleaned & & Chopped
Dressed 2 Tbls Butter 1 Lime 2 Cups Rice, Cooked
1/4 Cup Butter, Melted 1/2 Cup Almonds, Toasted &
2 Tbls Lime Juice Slivered
– Lime Wedges for 1/2 Cup Fresh Cilantro, Garnish Snipped PAELLA STUFFING: 1/4 Cup Tomato Sauce 1/2 Lb Chorizo Sausage Links, 1/2 tsp Saffron, Ground
Skinned & Chopped 6 oz Frozen Medium Shrimp, 1 Cup Onion, Chopped Cooked
2 Cloves Garlic, Chopped Fine
2 Serrano Chiles, Seeded
Prepare the Paella stuffing first. Cook the sausage, onion, garlic and chile peppers in the butter in a (10″) skillet over medium heat, stirring frequently, until the sausage is done (about 10 minutes). Drain. Stir in the remaining ingredients. Set aside – keep warm. Prepare the fish. Preheat the oven to 350 degrees. Rub the cavity of the fish with the lime. Fill with the Paella stuffing. Skewer the cavity closed. Lace with string. Place in a large broiler pan without the rack. Mix the butter and lime juice. Bake the fish, uncovered, basting occasionally with the lime juice and butter mixture, until the fish flakes easily with a fork (about 1 1/2 hours). Serve garnished with lime wedges.