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

Charlotte Langley Chef Charlotte is an ambassador for MSC Canada.

  • 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

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