Recipe courtesy of Michele Urvater
Paella Style Seafood and Chicken Topping
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 338
- Total Fat
- 18
- Saturated Fat
- 4
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 31
- Cholesterol
- 146
- Sodium
- 737
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
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.