msc_ecolabel

30-Minute seafood paella

Prep time 10 mins
Cooking Time 20 mins
Serves 6
Portrait photo of chef Charlotte Langley with folded arms

Recipe By

Chef Charlotte Langley

MSC Ambassador, Owner of Scout Canning

  • 1 lb MSC certified wild halibut, cut into 2-inch chunks
  • 1 lb ASC certified responsibly farmed shrimp, peeled and deveined
  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • ½ lb chorizo sausage, crumbled
  • 2 cups short-grain rice
  • 4 cups chicken stock
  • ½ tsp saffron threads
  • 1 large onion, finely chopped
  • 1 red pepper, chopped
  • 3 cloves garlic, minced
  • ¼ cup red wine
  • ½ tsp red pepper flakes
  • 1 bay leaf
  • 4 tbsp olive oil
  • Lemon wedges, for garnish
  1. Heat oven to 375°F.
  2. Soak saffron in red wine and set aside for 5 to 10 minutes.
  3. In a large non-stick, oven-proof pan, heat the oil on medium, then sauté the onions, garlic and red pepper until gently caramelized; around 8 minutes.
  4. Add rice and stir in pan until evenly coated with the oil.
  5. Add red wine and saffron, mix well and cook 2 to 3 minutes until completely absorbed bythe rice.
  6. Add chicken stock, chicken, chorizo, shrimp, halibut, chili flakes and bay leaf and place in oven for 15-18 minutes or until the chicken is cooked through.
  7. Remove from oven and serve family style with fresh bread and lemon wedges to garnish.

Ingredients

Method

  • 1 lb MSC certified wild halibut, cut into 2-inch chunks
  • 1 lb ASC certified responsibly farmed shrimp, peeled and deveined
  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • ½ lb chorizo sausage, crumbled
  • 2 cups short-grain rice
  • 4 cups chicken stock
  • ½ tsp saffron threads
  • 1 large onion, finely chopped
  • 1 red pepper, chopped
  • 3 cloves garlic, minced
  • ¼ cup red wine
  • ½ tsp red pepper flakes
  • 1 bay leaf
  • 4 tbsp olive oil
  • Lemon wedges, for garnish
  1. Heat oven to 375°F.
  2. Soak saffron in red wine and set aside for 5 to 10 minutes.
  3. In a large non-stick, oven-proof pan, heat the oil on medium, then sauté the onions, garlic and red pepper until gently caramelized; around 8 minutes.
  4. Add rice and stir in pan until evenly coated with the oil.
  5. Add red wine and saffron, mix well and cook 2 to 3 minutes until completely absorbed bythe rice.
  6. Add chicken stock, chicken, chorizo, shrimp, halibut, chili flakes and bay leaf and place in oven for 15-18 minutes or until the chicken is cooked through.
  7. Remove from oven and serve family style with fresh bread and lemon wedges to garnish.
Watch Video

30 Minute Paella

0:45

Chef Charlotte Langley

Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, North America's most trusted tinned fish company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.

See more from Chef Langley
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}