Paella En Fuego Alla Renosa.

I was sitting here looking at the other paella receipies and bumming out because I had no saffron and no money. THEN I realized I had Indian Saffron rice and then I was in business! This also borrows heavily from my experience in the Reynosa region of Mexico where they can make some fire!

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1⁄2 lb frozen shrimp
• 1⁄2 lb  frozen clam
• 1⁄2 lb  frozen  pollock
• 1⁄2 lb  frozen  octopus or 1⁄2 lb squid
• 2  tablespoons  clarified butter (which I make myself)
• 1 (6 ounce) can chipotle chiles in adobo
• 2  tablespoons bouquet garni
• 2  tablespoons garlic (you can find it at Kroger in the organic isle) or 2  tablespoons sun-dried tomatoes, compote (you can find it at Kroger in the organic isle)
• 2  cups  saffron rice mix
• 1  bay leaf
• 1  large  vidalia onion
• 6  cups water
• 1 (12 ounce) can black beans
• 6  tortillas, deep fried
• 2  avocados, cut into wedges
• 2  limes, cut into wedges

Directions

1. Big pot on medium high.
2. Add clarified butter till melted.
3. Add onions simmer till just carmelized.
4. add bouquet garni.
5. Add Bay leaf.
6. Add water.
7. Add seafood mix and bring to a boil for 5-7 minutes.
8. Reduce heat to simmer and add Chipoltes in Adobo,garlic/sundried tomato mixture, and simmer all for 45 minutes covered.
9. Remove bayleaf and ladle out into deepfried tortillia bowls with avocado and lime on the side.
10. You will not regret this one!