Spanish Seafood Stew with Yellow Rice and Spicy Chorizo
Spanish Seafood Stew with Yellow Rice is a dish full of Mediterranean flavor with spicy chorizo, seafood, vegetables, smoked paprika and spices.
Servings 3
Calories 644kcal
Ingredients
- 1 pound large head-less shrimp unpeeled
- ½ pound small squid with head cleaned and cut
- 5 pieces clams washed and cleaned
- 10 pieces mussels wash and cleaned
- 1 to 2 pieces crabs cut in half after half-cooked
- ½ pound spicy chorizo no casing
- 5 cloves garlic minced
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 celery stalks chopped
- 1 big carrot diced
- 1 red bell pepper diced
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 ½ tablespoons fresh or dry rosemary
- 1 tablespoon lemon zest
- 1 ½ cups shrimp broth or clam juice or water
- ½ cup white wine
- 1 ½ teaspoon smoked paprika
- ½ can garbanzos drained
- 3 tablespoons Italian parsley
- salt and pepper to taste
- 1 9 oz, 255g package Vigo Saffron Yellow Rice
Instructions
- Cook rice in a pot. Bring 2 ¼ cups of water to boil. Add 2 tablespoons olive oil and a package of Vigo yellow rice, stirring while boiling for 1 minute. Cover pot and recude heat to simmer. Cook for 20-25 minutes. Set aside.
- In a deep skillet, boil crabs with ½ cup water in medium heat. Once crabs start to turn red. Remove from heat. When cool to touch, cut in half and set aside in a big bowl.
- On the same pan, heat 1 tablespoon oil over medium heat. Brown uncooked spicy chorizo. Remove and set aside in the same bowl. Note: If using cooked Spanish chorizo, just run it through the skillet for just a few minutes. No need to brown it.
- Separately half-cooked the following seafood: shrimp, squid, clams and mussels. Set it aside in the bowl.
- On the same pan, add 1 tablespoon olive oil, if needed.
- When oil is heated, cook onion until soft.
- Add garlic and cook until golden.
- Toss-in carrots. Cook for a minute.
- Add celery, lemon zest, bay leaves and rosemary. Stir and cook for a minute.
- Stir-in chopped parsley.
- Pour shrimp stock or clam juice and white wine.
- Bring to a boil.
- Add smoked paprika.
- Add ground pepper.
- Add clams and cook for 1 minute.
- Toss-in mussels and crabs. Cook for 2 minutes.
- Stir-in red bell pepper.
- Cook for another 2 minutes.
- Toss-in shrimp, squid and chorizo. Cook for 2 minutes.
- Lastly, add garbanzos. Salt to taste. Simmer for another minute.
- Turn off heat.
- Serve hot and rice on the side. Enjoy!
Video
Nutrition
Calories: 644kcal | Carbohydrates: 22g | Protein: 57g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 606mg | Sodium: 2113mg | Potassium: 845mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9609IU | Vitamin C: 76mg | Calcium: 315mg | Iron: 6mg