Rice with Chicken Chorizo Sausage, Fish and Vegetables (Paella)
This Spanish inspired entrée is full of history and a little bit of spice. It’s comforting, filling and delicious.
This recipe yields four servings. It’s perfect for one person who wants a lot of leftovers or an average size family of four.
What you need:
1 tablespoon of olive oil
1/2 pounds of cube fish (you can use any fish you desire). Keep in mind that the fish cube must be half an inch in size
1/4 teaspoon of sea salt
1/8 teaspoon of black pepper
2 ounces of sliced Spanish chicken chorizo sausage (from any grocery store)
3/4 cup of chopped onions
2 garlic cloves (minced)
1/2 cup of chopped tomatoes
1 tablespoon of capers (drained)
1/4 teaspoon of saffron
14 ounce can of fat free, low sodium chicken broth
3/4 cup of short grain brown rice
2/3 cup of white wine
1/2 cup of frozen peas
1/4 cup of water
2 and a half tablespoons of chopped roasted red peppers
2 tablespoon of chopped fresh cilantro
Directions for cooking
Heat the oil in a large nonstick skillet over medium heat. Sprinkle in fish with 1/8 teaspoon of salt and half of the black pepper. Next add the fish to the pan and sauté for 3 minutes or until fish is fully cooked. Remove the fish and place in a bowl. Add the chorizo to the pan and cook for 1 minute or until brown. Remove and add chorizo to the bowl.
Add onions and garlic to the pan and cook for 2 minutes or until tender. Stir in the tomatoes, capers and saffron and then cook for 1 minute. Add the remaining sea salt, rice wine, and broth to the pan and bring to a boil. Cover, reduce heat and simmer for 25 minutes or until the rice is tender.
Next add fish, chorizo, peas and water to the pan cover and cook for 2 minutes. Remove pan from the heat and stir in the bell peppers and cilantro. Let stand for 3 minutes and you have a delicious entrée to indulge in. Enjoy!