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Ingredients

  • ¼ cup Olive Oil
  • 1 package Chorizo, (1/4 inch half moon sliced)
  • 1 ea Sweet Onion, (diced)
  • 1 tbsp Garlic Chopped
  • 14 oz can Diced Tomatoes
  • 3 cups Seafood Stock
  • 2 cups Medium Grain Rice
  • 1 tsp Saffron
  • 2 tsp Salt
  • 1 tsp Pepper
  • 12 ea Mussels, (cleaned)
  • 12 ea Little Neck Clams,(cleaned)
  • 1 lb Shrimp, (peeled and deveined)
  • 1 lb diced 1 inch White Fish, (cod, Pollock, tilapia)
  • 1 lb Scallops
  • 1 cup Peas

DIRECTIONS

  1. In a large frying pan, on medium to high heat, sauté the chorizo in the olive oil for 2-3 minutes
  2. Remove the chorizo, add the onions and cook for another 2-3 minutes, add the garlic and cook for another minute.
  3. Stir in the tomatoes, rice, stock, the browned chorizo, saffron, clams, mussels, salt and pepper. Drop the heat low- medium and cook for 6-8 minutes.
  4. Add in the scallops, shrimp and cook for another 4-6 minutes, then add the diced fish and peas and cook for another 4-5 minutes or until the rice and seafood are fully cooked.

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