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Spanish Seafood Stew with Chorizo and Chickpeas
Ingredients
  • 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 (or cannellini or white beans)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon cracked pepper
  • fresh Italian parsley
Note: Ingredients may have been altered from the original.
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