Paella

Name: Paella
Ingredients: 1/2 pound chicken tenders, cut into quarters; 1/2 pound jumbo shrimp, peeled and deveined; 1/2 pound jumbo sea scallops, fresh; 1/2 pound fresh fish, cut into 1-inch chunks; 4 teaspoons Creole seasoning; 2 tablespoons extra-virgin olive oil; 1 cup chicken stock; 2 ounces chorizo, diced; 6 fresh mussels; 4 tablespoons green peas; 4 cups yellow rice, cooked; Fresh cilantro sprigs, for garnish

12 ingredients

8 steps

Ingredients

1/2 pound chicken tenders, cut into quarters
1/2 pound jumbo shrimp, peeled and deveined
1/2 pound jumbo sea scallops, fresh
1/2 pound fresh fish, cut into 1-inch chunks
4 teaspoons Creole seasoning
2 tablespoons extra-virgin olive oil
1 cup chicken stock
2 ounces chorizo, diced
6 fresh mussels
4 tablespoons green peas
4 cups yellow rice, cooked
Fresh cilantro sprigs, for garnish

Directions

1

Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat.
2

Place the olive oil in a saute pan and heat the oil until hot.
3

Add the chicken and cook it for 30 seconds.
4

Add the fish, scallops, and shrimp and saute the seafood and chicken until partially cooked.
5

Add the chicken stock, chorizo, and the mussels and cook them until the chicken is cooked through, approximately 2 to 3 minutes.
6

Add the green peas and cooked hot yellow rice and stir the ingredients to evenly mix.
7

Continue to cook and stir the paella until all the chicken stock is absorbed into the rice.
8

Place it on a serving platter and garnish paella with fresh cilantro sprigs.