The Ingredients
- ½ l b Chorizo sausage
- ½ lb boneless skinless chicken thighs (cubed)
- ½ bell peppers, different colors (diced)
- 4 cloves garlic (chopped)
- ¼ diced yellow onion
- 4 sprigs thyme
- 1 tbsp creole seasoning
- Old bay seasoning
- ½ lb live mussels
- 1 lb peeled deveined raw shrimp
- 3 cups Valencia rice or paella rice
- 6 cups of any flavored stock
This recipe is traditionally done in a paella pan, however, a shallow Dutch oven (casserole pan) was used in this recipe.
In a 3 ½ quart pan, heat up with 2 tbsp olive oil and ½ stick butter. Brown chorizo sausage and then remove from heat. Then, brown chicken and season with creole seasoning. While the chicken is getting browned, add garlic and onion to the pan. When chicken is fully browned, add 3 cups of Valencia rice. Stir the rice in to help remove fond from the pan. Add fish chunks at this time and stir to incorporate. Then, add 6 cups of stock to the pan. Stir to incorporate but not too much. Stirring too much can cause the rice to become more starchy and ruin the consistency. Cover and let simmer on medium/low heat for 12-15 minutes. Then add shrimp and mussels and cover to steam over low heat for about 3 minutes. Cut the heat off but leave the pan on the stove and cover for another 5 minutes or until the shrimp is cooked and the mussels opened.
