RECIPE DETAILS
Chicken and Shrimp Cazuela
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Serves: 6
A cazuela is a Spanish-style clay or metal cooking pot, perfect for "one pot" suppers.
Ingredients
- 6 chicken thighs, skinned
- 1 t. fresh rosemary, chopped
- ½ t. coarse kosher salt
- ¼ t. fresh ground pepper
- 1 T. olive oil
- non-stick cooking spray
- 3 oz. or 1 link of Palacios Chorizo from Spain, ¼ inch dice
- 1 cup sweet onion, chopped
- ½ cup red bell pepper, chopped
- 1½ cups uncooked Arborio rice
- ¾ cup diced plum tomatoes
- 1 t. sweet paprika
- ¼ t. saffron threads, crushed
- 1 clove garlic, minced
- 1 cup fat-free, low-sodium chicken stock
- ¾ lb. large shrimp, peeled and deveined
- 1 cup zucchini, 1/2 inch dice
- ½ cup frozen peas
- ½ cup sliced, pimento-stuffed green olives (optional)
- 1 T. chopped fresh parsley, garnish
To Prepare
Preheat oven to 400°. Spray cazuela or oven-proof casserole dish with non-stick cooking spray and set aside. Season chicken with rosemary, salt and pepper.
Heat oil in large skillet over medium-high heat. Add chicken and brown on each side. Remove chicken and place in cazuela. Add chorizo to skillet and cook for about 1 minute. Add onion and bell pepper and cook for about 5 minutes, stirring constantly.
Add rice, tomato, paprika, saffron and garlic and cook for 1 minute. Add broth, adjust seasoning and bring to a boil. Transfer to cazuela with chicken, cover and bake for 15 minutes. Stir in shrimp, diced zucchini, and olives and continue to bake, covered, for 5 minutes until shrimp are pink and opaque.
To Serve
To serve, uncover cazuela and top with parsley. Pair with Fillaboa Albarino.
Eddie's Recipe Tip: