Skillet Grilled Seafood and Chorizo Paella.
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Half Baked Harvest · by Tieghan Gerard★ 3.9 (190)

Skillet Grilled Seafood and Chorizo Paella.

NUTRITION · PER SERVING55M COOK
CAL 28%·PRO 77%
CARBS 53G38% OF CAL
1G FIBER49G OTHER3G TOTAL SUGAR
FAT 21G33% OF CAL
5G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A skillet paella combining chicken thigh, chorizo, and seafood with saffron rice, white wine, and aromatic spices. Served family-style for a dramatic, impressive meal.

mainspanishbowlchickenshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil
  • 1/2 small sweet onion (chopped)
  • 2 cloves garlic (minced or grated)
  • 4 ounces spanish chorizo (sliced)
  • 3-4 heirloom tomatoes chopped ((or one 14 ounce can whole peeled san marzano tomatoes)
  • 1 (8 ounce) jar roasted red peppers, sliced
  • 1/4 cup white wine
  • 2 cups jasmine or basmati rice
  • 4 cups chicken broth
  • 2 small skinless chicken thighs or breast
  • 1/3 cup blue cheese stuffed green olives
  • 1 teaspoons spanish smoked paprika
  • 1 teaspoon salt + pepper to taste
  • pinch of saffron
  • 16 ounces fresh seafood (I used 1 lobster tail (6 jumbo shrimp, 4 clams, and 4 mussels))
  • juice of 2 lemons
  • fresh chopped parsley (for serving)
  • white truffle oil (for serving (optional))
PREP
10M
SODIUM
1293MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.