Chorizo Paella

Portions

4 servings

Preparation

10 minutes

Cooking

20 minutes

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INGREDIENTS

  • 1 pouch (200 g) of Fantino&Mondello Sliced Chorizo
  • 500 ml (2 cups) cooked white rice
  • 4 chicken thighs, cut in large pieces
  • 20 mussels
  • 20 scampis
  • 8-10 scallops
  • 120 ml (½ cup) of langoustines
  • 90 ml (3 tbsp) white wine
  • 1 red bell pepper, cut into strips
  • 250 ml (1 cup) frozen peas
  • 120 ml (½ cup) ready-made tomato sauce
  • 60 ml  (2 tbsp) vegetable oil
  • Pinch of paprika
  • Pinch of saffron
  • Salt and pepper to taste

PREPARATION

  1. Preheat the oven at 350 °F.
  2. In a large skillet, brown Chorizo, bell peppers and chicken in vegetable oil.
  3. Once chicken is golden brown, add tomato sauce, rice and frozen peas. Stir all ingredients together.
  4. Pour in an oven-safe dish and bake for 10 minutes.
  5. During this time, poach the mussels in the white wine.
  6. Take out the dish and add the scampis, the langoustines, the scallops and the mussels (opening up), the paprika and the saffron. Continue cooking for 10 minutes or until seafood is thoroughly cooked.
  7. Season to taste.

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