A cazuela is a Spanish-style clay or metal cooking pot, perfect for "one pot" suppers.
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
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, uncover cazuela and top with parsley. Pair with Valminor Albarino.
Eddie's Recipe Tip:
Try cutting the recipe in half and serve as tapas with manchego cheese, assorted olives, warm Marcona almonds and crusty bread.