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olive oil chorizo chicken Spanish onions garlic Spanish rice tomato paste threads white wine chicken shrimp mussels frozen peas kosher salt scallions
Viewed: 10 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 1 cup sliced chorizo (about 8 ounces)
- 1 pound boneless, skinless chicken thighs, cut into cubes
- 1 cup chopped Spanish onions (about 1 large)
- 2 tablespoons finely minced garlic
- One 8-ounce box Spanish rice
- 1 tablespoon tomato paste
- Pinch of saffron threads
- 1/2 cup white wine
- 1 cup low-sodium chicken stock
- 8 ounces peeled, tail-on medium shrimp
- 8 ounces mussels
- 1 cup frozen peas
- Kosher salt and freshly ground black pepper
- 1 cup sliced scallions
Method
- In a Dutch oven, heat the olive oil over medium heat.
- Add the chorizo and cook until it releases its fat.
- 8 to 10 minutes.
- Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
- Add the rice and toast for 30 seconds.
- Add the tomato paste, followed by the saffron and then the wine, stirring.
- Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes.
- By then the rice should be almost done.
- Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened.
- Season with salt and pepper.
- Finish with the scallions and serve.
