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Deconstructed Chicken and Seafood Paella

June 16, 2014
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My husband loves paella – in any form. I made different varieties over the years but this one is the most different- well, it wasn’t my idea… He has this kind of paella at a local latin restaurant where they serve the meat and seafood in a delicious tomato sauce with rice on the side- it really isn’t your authentic paella but it is really yummy…

  • 1 pound chicken tenders
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, grated
  • 3 cups tomato sauce, preferably homemade or canned San Marzano
  • 1 pound cod, cut into 2-inch filets
  • ½ pound medium shrimp, cleaned and deveined
  • 2 teaspoons smoked paprika
  • 2 to 3 teaspoons salt
  • ½ cup cilantro, chopped

Marinate the chicken with salt and smoked paprika for 4 to 5 hours in the fridge. Take the chicken out half an hour before cooking.

Heat a saucepan with the olive oil. Brown the chicken pieces on both sides in batches- about 2 minutes on each side. Keep aside. Reheat the oil and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Add the smoked paprika. Lower the heat to a simmer and cook with the lid on for 20 minutes. Take the lid off and add the chicken tenders. Cook for 5 minutes and add the fish and shrimp. Simmer till the chicken, fish and shrimps are cooked through but not over cooked. Check for seasonings and add salt as needed. Garnish with cilantro and serve with brown rice and roasted vegetables.

 

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