Grilled shellfish and chicken Recipe - Los Angeles Times
Here's a summer entertaining menu that keeps things easy for the cook. The paella, served with grilled chicken and shellfish, is adapted to serve at room temperature. That means all the cooking is...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.latimes.com.
Cooking tools:
Ingredients
- 6 tablespoons olive oil
- 2 tablespoons minced parsley
- 2 tablespoons minced fresh oregano leaves
- 2 tablespoons lemon juice
- 2 tablespoons dry white wine
- 2 teaspoons minced garlic
- 6 chicken legs (about 1 3/4 pounds)
- 18 small clams (about 3/4 pound)
- 2 pounds mussels
- Coarse salt
- Nonstick cooking spray
- Freshly ground pepper
- 18 medium shrimp, shelled (about 1/2 pound)
- Lime wedges and fresh herb sprigs, for garnish
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Paella Recipe - Los Angeles Times
latimes.com
Fresh peach melba Recipe - Los Angeles Times
latimes.com
Paella with Chicken, Shellfish and Chorizo
joanneweir.com
Paella with shellfish and chicken:
hotwok.be
Paella with Shellfish and Chorizo recipe
joanneweir.com
Shellfish Paella
boysofcooking.com
Mixed Shellfish Paella Recipes: A Flavorful Journey to Spain
chefyoyo.com
Grilled Paella
bigoven.com