Healthy Recipes

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Recipe: Rice with Chicken Chorizo Sausage, Fish and Vegetables (Paella)

Check out this delicious spanish inspired entrée


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!

Written By bistroMD Team. Published on May 08, 2013. Updated on June 20, 2019.


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