Czas przygotowania
10 mins
Czas gotowania
20 mins
Liczba porcji
6
Składniki
Składniki
- 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
Wykonanie
Wykonanie
- Heat oven to 375°F.
- Soak saffron in red wine and set aside for 5 to 10 minutes.
- 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.
- Add rice and stir in pan until evenly coated with the oil.
- Add red wine and saffron, mix well and cook 2 to 3 minutes until completely absorbed bythe rice.
- 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.
- Remove from oven and serve family style with fresh bread and lemon wedges to garnish.