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February 2019

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Paella Stuffed Red Snapper Recipe

Paella Stuffed Red Snapper recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Paella Stuffed Red Snapper recipe  PDF


Paella Stuffed Red Snapper No. 2827 Yields 10 Servings
8 Lb Red Snapper, Cleaned and amp and amp Chopped
Dressed 2 Tbls Butter 1 Lime 2 Cups Rice, Cooked
1/4 Cup Butter, Melted 1/2 Cup Almonds, Toasted and amp
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 and amp 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. Mi the butter and lime juice. Bake the fish, uncovered, basting occasionally with the lime juice and butter mi ture, until the fish flakes easily with a fork (about 1 1/2 hours). Serve garnished with lime wedges.

Paella Stuffed Red Snapper recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
604 people have voted
Last Reviewed on 2019-02-20



Wednesday, Feb 20 2019 Download & Print Paella Stuffed Red Snapper recipe  PDF   Rice recipes RSS   New

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