Seafood & Chicken Paella

July 09, 2014

Simple Spanish Dish that Feeds and Pleases a Crowd!

2 1/4 cups risotto rice (they make paella rice, but why buy it just for this?)
8 oz Spanish Style Chorizo, cut into coins
1 1/4 lbs boneless, skinless chicken thighs, cut into large chunks (yes, you do need the dark meat for this one)
1 large yellow onion, finely diced
4 cloves of garlic, minced
About 6 cups of chicken stock
3/4 cup of canned chopped tomatoes
large pinch of saffron
1 tsp smoked sweet paprika
About 4 tbsp olive oil
1/2 cup fresh parsley, chopped
salt and pepper, to taste

For the seafood:
1 lb. large shrimp, shelled and deveined
1 dozen mussels, scrubbed and soaked
1 dozen manilla or little neck clams, scrubbed and soaked

Lemon wedge to serve, optional

In a large skillet, add 2 tbsp oil and preheat over medium high heat. Add chicken, season with salt and pepper and allow it to brown on all sides. Make sure to place chicken in the center where the pan is...
See the full directions on my site

Nutritions

Calories
1293

Sodium
1219mg
50% DV

Fat
89g
137% DV

Protein
27g
54% DV

Carbs
13g
4% DV

Fiber
4g
18% DV