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Nutrition
31gProtein
47gCarbs
15gFat
7gFiber
Ingredients
- 1 bay leaf
- 1 quart fish stock or chicken broth
- 1 pound chorizo sausage, casing removed
- 2 teaspoons extra virgin olive oil
- 1/2 pound firm white fish, cut into bite-size pieces
- 6 cloves garlic, minced
- 1 lemon, cut into wedges
- 1 lemon, zested
- 24 mediums mussels, cleaned
- 1 Spanish onion, chopped
- 1/4 cup parsley, chopped
- 1 cup peas
- 1 red bell pepper, chopped
- 1/2 teaspoon crushed red pepper flakes
- 2 cups dry rice
- 1/4 teaspoon saffron threads
- 3/4 pound peeled and deveined shrimp
- 6 sprigs thyme
Instructions
I a very large non-stick skillet or paella pan preheated over medium-high heat, add 2 teaspoons of your oil (you will need more oil if you're not using non-stick), garlic, red pepper flakes and rice. Saute for about 3 minutes. Add saffron, thyme, bay leaf and broth and bring to a boil. Cover and reduce heat to a simmer. Leave covered, do not stir.In another non-stick skillet, heat to medium-high. Add chorizo and crumble as you saute. When the sausage is cooked through, add red pepper and onion. Salt and pepper to taste if needed. Saute until the onion is tender and remove from heat, set aside.When the rice is nearly done (about 15 minutes) add fish and shrimp and press into rice. Add mussels, peas and sprinkle with lemon zest. Cover and continue to simmer until the rice is done and the mussels have opened. Discard any that do not.Top with chorizo mixture and parsley. Serve with lemon wedges and a crusty bread.
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