Name: Paella Style Seafood and Chicken Topping
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 link of chorizo, cut into thin slices; 1 onion, chopped; 1 green bell pepper, chopped; 1 clove garlic, minced; 2 cups chopped canned plum tomatoes, with juices; 8 ounces boneless, skinless chicken breast, cut into bite sized pieces; 8 ounces (net) shelled deveined shrimp, each cut into thirds; 2 tablespoons minced pimento; 1 cup thawed frozen petite peas; Salt and crushed red pepper flakes; Cilantro sprigs, optional for garnish

Directions

Heat the olive oil in a deep wide skillet. Add the chorizo and saute on both sides until crisp. Add the onion and bell pepper and garlic. Cover and cook for 5 to 10 minutes or until tender.
Add the tomatoes, and juices and bring to a simmer. Add the chicken, shrimp and pimentos and simmer, covered, for 5 minutes or until chicken and shrimp are cooked through. Uncover, add the peas and simmer uncovered for a minute just to heat them through. Season to taste with salt and red pepper flakes. Spoon stew in soup plates and center some rice in the middle; garnish with leaves of cilantro if you wish.

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Paella Style Seafood and Chicken Topping

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