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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
• 1 teaspoon salt (or to taste)
• ½ teaspoon cracked pepper
• fresh Italian parsley

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