Seafood, Chicken, and Chorizo Paella recipe
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Ingredients
- 2 tablespoons vegetable oil 1 medium zucchini, quartered and cut into 1/4-inch slices 1 shallot, minced 2 cloves garlic, minced, or more to taste 1 ½ cups long-grain white rice 1 (14 ounce) can diced tomatoes 1 cup water, or as needed 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon saffron salt and ground black pepper to taste 1 large bay leaf 1 (14 ounce) can sweet peas 2 tablespoons vegetable oil ½ pound chorizo 4 chicken thighs, cut into 1/2-inch pieces ½ red bell pepper, diced ½ green bell pepper, diced 2 serrano peppers, thinly sliced 1 small yellow onion, cut into 1-inch pieces 1 medium tomato, diced 1 pound shrimp ½ pound bay scallops 1 avocado, diced 1 bunch chopped fresh cilantro
Nutrition Info
- 467 caloriescarbohydrate: 34.2 gcholesterol: 128.3 mgfat: 22.7 gfiber: 4.4 gprotein: 30.6 gsaturatedFat: 6 gservingSize: -sodium: 612.7 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Seafood, Chicken, and Chorizo Paella
Directions
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Heat oil in a large saucepan over medium heat. Add zucchini and cook until lightly browned, about 2 minutes. Add shallot and cook until beginning to brown, about 2 minutes. Add garlic and cook until very lightly browned, about 1 minute. Add rice and toast about 1 minute. Add canned tomatoes, mix well, and cook for 1 minute. Add water, chili powder, cumin, saffron, salt, and black pepper. Mix well. Add bay leaf. Cover the saucepan and cook until rice is tender, 20 to 25 minutes.
Add 1/4 can of peas to cooked rice mixture and mix well. Partially cover saucepan to allow steam to release and set aside.
Heat oil in a large paella pan over medium heat. Add chorizo, cook and stir until browned, 5 to 7 minutes. Move cooked chorizo to the outside of the pan. Add chicken and cook until mostly cooked through, 8 to 10 minutes. While chicken is cooking, add bell peppers, serrano peppers, onion, and diced tomato. Move cooked chicken to the outside of the pan.
Add shrimp to the paella pan. Add a small amount of water if there is not enough moisture in the pan. Cook shrimp 2 minutes per side. Add scallops and cook 2 minutes more.
Reduce heat under the paella pan to medium-low. Mix all ingredients in the pan together in a triumphant manner, forming a glorious mixture. Add finished rice in a layer on top of the mixture in the paella pan. Continue cooking 2 to 4 minutes more, until all meat, chicken, and seafood have been cooked through. Add avocado and cilantro, mix together, and serve.