Ingredients
Scale
- 1 tbsp olive oil
- ½ pound of chorizo (out of the casing)
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (green or red), chopped
- 2 cups rice
- 2 tbsp olive oil
- 3 cups chicken or veggie broth
- 1 can diced tomatoes
- 1 tsp smoked paprika
- 1 tsp turmeric
- 3 tsp salt
- 1 tbsp hot sauce
- 1–2 saffron threads (optional)
- 2 tbsp butter
- ½ pound shrimp, deveined
- ½ pound mussels
- 1 cup frozen peas
- ¼ cup cilantro
- 1 lemon
Instructions
- In a large cast iron or heavy bottomed pot or paella pan add oil and chorizo and brown over medium heat, making sure to break into smaller pieces with a wooden spoon. Continue to cook the chorizo until it begins to brown on all sides (3-4 minutes). Toss in chopped onion and bell pepper and saute with chorizo for 4-5 more minutes before adding in the minced garlic.
- Rinse the rice thoroughly and add to the chorizo along with the olive oil, diced tomatoes, hot sauce, saffron and spices. Mix until rice is evenly coated with spices and oil (about 1 minute). Pour in broth and bring to a boil before lowering to simmer. Cover and cook for 10 minutes.
- While the rice cooks, melt half of the butter in a large pan (making sure the pan has a lid for later) over medium high heat. Toss in shrimp and cook for 2-3 minutes on each side, or until they are fully cooked through. Set cooked shrimp aside in a bowl.
- Once the rice has cooked for 10 minutes, mix in the frozen peas and nestle the mussels into the rice. Cook for an additional 5 minutes or until all mussels have opened up.
- Top the rice with cooked shrimp and enjoy with fresh cilantro and lemon wedges.
Notes
When cooking mussels it’s important to make sure they are sealed before cooking and open after cooking. Throw any that don’t fit that description away.
You can use frozen mussels and/or frozen shrimp for this recipe. Repeat the same steps with the thawed seafood.