Seafood, Chorizo & Chicken Paella
This traditional Spanish dish is made with a variety of seafood such as shrimp and mussels, as well as brown arborio rice, saffron, and flavorful chorizo.
Shrimps are an excellent source of protein and omega-3 fatty acids, which can help reduce inflammation and improve heart health. Mussels are also a great source of protein, vitamin B12, and iron, which helps boost the immune system and promote healthy blood. Brown arborio rice is a healthier alternative to white rice, as it’s high in fiber and promotes satiety.
Adding in fresh chorizo not only enhances the flavor of the dish but also adds protein and healthy fats. This recipe also includes garlic and onions, which are great sources of vitamins C and B6, both of which have immune-boosting properties.
Seafood, Chorizo & Chicken Paella
Equipment
- 1 Large Skillet
Ingredients
- 1 Tbs Fresh Lemon Juice
- 1 Pinch Saffron Threads
- 1/4 Cup Dry White Wine
- 1 1/2 Cup Water
- 1 Pinch Ground Black Pepper
- 1 Pinch Kosher Salt
- 4 Oz 4 ounces fresh chorizo casings removed
- 2 Tbs Flat Leaf Parsley Chopped
- 1 Clove Garlic thinly sliced
- 1 Medium Scallion Thinly Sliced
- 1/4 Cup Extra-virgin olive oil, divided Plus 1 Tbs Divided
- 1 Cup Arborio Rice Or Brown Arborio Rice
- 1/2 Cup Canned Organic Tomato Diced
- 1 Lbs Large shrimp Shelled and deveined
- 1/2 Lbs Mussels Scrubbed, bearded and rinsed
- 8 Oz Sliced cooked chicken, preferably dark meat (8 ounces)
Instructions
- Preheat the oven to 350°F. In a 10-inch ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned.
- Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown.
- Stir in the tomatoes, rice, saffron with its liquid, and the 1 1/2 cups of water. Season with salt and pepper; raise the heat and bring to a boil.
- Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
- In a large skillet, heat the 1/4 cup of olive oil until hot. Season the shrimp with salt and pepper, add them to the skillet, and cook over high heat, turning once, until pink and cooked through, about 3 minutes
- Strain the shrimp , then transfer the shrimp to the rice. Discard the oil.
- Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels, cover, and cook, shaking the skillet, until the mussels open, about 3 minutes.Pour the mussels.
- Stir the cooked chicken into the rice. Cover and cook in the oven for about 5 minutes, until the paella is just heated through.
- Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil, and serve.
