Spanish Seafood Stew with Chorizo and Chickpeas
Ingredients
The rice
-
2
cups
rinsed basmati rice
-
3
cups
water or stock
-
generous pinch
saffron (optional)
-
generous pinch
salt
The seafood
-
1
pound
mix of white fish (cod, halibut, sea bass, haddock), scallops, shrimp
-
1
teaspoon
olive oil
-
¼
teaspoon
salt
-
½
teaspoon
smoked paprika
-
zest of one
lemon
-
1
clove
garlic (minced or grated)
The chorizo
-
6
ounces
ground chorizo (or soy chorizo, or turkey chorizo)
-
1
teaspoon
olive oil
The vegetables
-
1
tablespoon
olive oil
-
1
extra large
onion (diced)
-
2
stalks
celery (chopped)
-
2
carrots
(diced)
-
1
red bell pepper
(diced)
-
4
cloves
garlic (rough chopped)
-
2
tablespoons
tomato paste
-
1½
cups
stock (chicken, fish, or veggie)
-
½
cup
white wine
-
1
teaspoon
smoked paprika
-
2
bay leaves
-
1
can
garbanzo beans (drained)
-
1
teaspoon
salt (or to taste)
-
½
teaspoon
cracked pepper
-
fresh
Italian parsley
Instructions
- Boil rice and water in a medium pot with saffron and salt, then simmer until tender.
- Toss seafood with olive oil, salt, pepper, smoked paprika, garlic, and lemon zest, and set aside.
- Preheat oven to 400°F.
- Brown chorizo in a large skillet, then remove and drain oil.
- In the same skillet, sauté onions, carrots, bell pepper, and celery until tender, then add garlic and cook for a few more minutes.
- Add tomato paste to the center of the skillet and brown it for about 2 minutes.
- Pour in wine, stock, smoked paprika, and bay leaves, simmering until reduced by half.
- Stir in garbanzo beans and browned chorizo, seasoning with salt and pepper.
- Nestle seafood into the stew, bring to a boil, then transfer to the oven for 10-12 minutes.
- Broil seafood for 2-3 minutes to add color, then serve with saffron rice and garnish with parsley.
Nutrition Facts (estimated)
Servings
4-6
Calories
495
Total fat
20g
Total carbohydrates
45g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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