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Dinner Party Seafood Stew
What You Need:
2 lb. Assorted Frozen Seafood such as Extra Large Shrimp, Sea Scallops and Wild Alaskan Cod, Orca Bay King Crab Legs, etc. (defrosted in refrigerator)
8 Boneless, Skinless Chicken Thighs
½ lb. Sliced Chorizo Sausage
2 medium Onions, roughly chopped
4 Garlic cloves, crushed
3 (32 oz.) pkg. Low-Sodium Chicken Broth
2 cups Long Grain White Rice
4 cups Frozen Peas
½ cup Olive Oil (not extra virgin)
Salt and Black Pepper
1 tsp. turmeric or 5 strands saffron
Juice of 2 Lemons
Fresh Parsley, chopped
- Peel and de-vein shrimp (if using). Cut chicken thighs, crab, fish and sausage into bite-sized pieces.
- Pre-heat Dutch oven over medium-high heat. Reduce heat to medium, drizzle in olive oil. Stir and cook 30 seconds, then add chicken. Cook 5 minutes, stirring occasionally.
- Add onions and garlic to pot and cook 5 minutes, stirring occasionally, until onions are translucent.
- Season to taste with salt and pepper. Add rice and chorizo, stirring to mix.
- Carefully pour first container of broth into pot. Stir, scraping bottom of pot with spoon. Bring to a boil. Stir in second container of broth and bring to a boil again. Repeat with third container. As soon as soup boils, replace cover and reduce heat to low simmer.
- Cook until rice reaches al dente stage (approximately 25 to 30 minutes). Turn off the burner and immediately stir in seafood, lemon juice, turmeric or saffron, and peas. Replace cover and let sit 5 minutes until seafood is just cooked through.
- Stir in parsley and serve immediately.
Please use safe handling and cooking procedures when preparing any food. To avoid foodborne illness, the USDA and FDA recommend thoroughly cooking meat, eggs, shellfish, poultry and fish to minimum internal temperatures as measured with a food thermometer. More information is available at http://www.fightbac.org.