Seafood Paella

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The key to this scrumptious dish is to save leftovers from the week (like the chicken and the rice) specifically with this is mind.  Also have a large well seasoned cast iron skillet.  This dish is great for a crowd!  I like to use barley instead of brown rice to boost the cholesterol lowering fiber and the protein.   You can also add fish, scallops or pork in place of other ingredients – think of this as recreating leftovers and enhancing them with fresh seafood!

think of this as recreating leftovers and enhancing them with fresh seafood!

  • 1 cup chorizo
  • 1 large onion chopped
  • 2 tbsp olive oil
  • 6 cloves chopped garlic
  • 3 cups cooked barley
  • 2 packages Sazon seasoning (much cheaper than just saffron and contains saffron-found in Asian markets)
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp red pepper flakes
  • 2 cups chicken broth
  • 1 lb cut green beans
  • 1 cup shredded cooked chicken
  • 1 steamed lobster or about 1/2 pound lobster meat
  • 1 pound mussels
  • 1/2 cup white wine

Cook the chorizo in the cast iron pan.  Set aside and drain half of the fat.  Add the olive oil and saute the onion until translucent, then add the garlic and sauté for a minute.  Add the rice along with all the dried seasoning and mix well.  Add the chicken broth and green beans, then bring to a boil.  Turn heat down to low, add the chicken, lobster, mussels and white wine.  Cover and simmer until the mussels are cooked if you are using fresh uncooked muscles for about 4 minutes.

 

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