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.