Spanish Seafood Stew with Chorizo and Chick peas
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4.8 out of 5 stars
(9)
Ingredients
4 servings
- 2 cups rinsed basmati rice
- 3 cups water or stock
- generous pinch saffron (optional)
- generous pinch salt
- ——
- 1 pound mix of white fish (cod, halibut, sea bass, haddock), scallops, shrimp
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ½ teaspoon smoked paprika
- zest of one lemon
- 1 garlic clove – minced or grated
- —–
- 6 ounces ground chorizo, removed from casing and crumbled (or use Spanish Style “Cured Chorizo- or soy chorizo, or turkey chorizo– see note)
- 1 teaspoon olive oil
- —–
- 1 Tablespoon olive oil
- 1 extra large onion – diced
- 2 celery stocks – chopped
- 2 carrots – diced
- 1 red bell peppe r- diced
- 4 garlic cloves – rough chopped
- 2 Tablespoosn tomato paste
- 1 ½ Cups stock- chicken or fish or veggie
- ½ cup white wine
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1 can garbanzo beans, drained
- 1 teaspoon salt (or to taste)
- ½ teaspoon cracked pepper
- fresh Italian parsley
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Preparation
Step 1
Set rice and water to boil in a medium pot. Add a pinch of saffron and salt. Bring to a boil, cover and simmer on low until tender, about 20 minutes.
Step 2
Place seafood in a bowl and toss with oil, salt, pepper, smoked paprika, garlic and lemon zest. Set aside.
Step 3
Preheat oven to 400F
Step 4
In large skillet, brown the chorizo (or soy chorizo), breaking in to small crumbles. Once broken down and cooked through about 10 minutes, using a slotted spoon, remove from pan, and set aside. Drain oil, wipe out pan.
Step 5
In the same pan heat 1 T oil over medium high heat. Add onions, carrots, bell pepper and celery. Stirring, cook for 2-3 minutes before turning heat down to medium. Cook 8-9 minutes, stirring often. Add garlic. Saute 2-3 more minutes. Veggies should be tender.
Step 6
Make a well in the middle of the veggies and add the tomato paste directly to the middle of the skillet. Stir and brown the tomato paste, for about 2 minutes in the center of the skillet. (This will add depth)
Step 7
Add wine, stock, smoked paprika, bay leaves.
Step 8
Bring to a simmer and simmer for 5 -7 minutes until liquid is reduced by half.
Step 9
Add drained garbanzo beans and browned chorizo.
Step 10
Season generously with salt and pepper, tasting.
Step 11
Nestle the fish and seafood in the stew, pouring any leftover marinade right over the stew. Bring stew to a boil on the stove top then immediately place in a 400 F oven for 10-12 minutes. Check for doneness.
Step 12
Broil seafood for 2-3 minutes, to add color, taking care not to burn.
Step 13
Scatter with fresh parsley and Serve with the saffron rice.
Step 14
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