Meals Matter

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Contributed By: erinstargirl
Me

I modified recipes I've come across to tailor the taste to mine and my husbands. He's big into seafood and shellfish while I am not. So I limit the amount of shellfish I put in.

Ingredients

1/2 pound Chicken tenders, cut into quarters 4 teaspoons Creole seasoning

1/2 pound Fresh fish, cut into 1-inch chunks 2 tablespoons extra-virgin olive oil

1/2 pound Jumbo sea scallops, fresh 1 cup chicken stock

1/2 pound Jumbo shrimp, peeled and deveined

2 ounces Chorizo, diced

6 Fresh mussels 4 tablespoons green peas

4 cups Yellow rice, cooked Fresh cilantro sprigs, for garnish

Preparation

Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat.

Place the olive oil in a sauté pan and heat the oil until hot.

Add the chicken and cook it for 30 seconds.

Add the fish, scallops, and shrimp and sauté the seafood and chicken until partially cooked.

Add the chicken stock, chorizo, and the mussels and cook them until the chicken is cooked through, approximately 2 to 3 minutes.

Add the green peas and cooked hot yellow rice and stir the ingredients to evenly mix.

Continue to cook and stir the paella until all the chicken stock is absorbed into the rice.

Place it on a serving platter and garnish paella with fresh cilantro sprigs.

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