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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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