Peel shrimp, leaving tails attached. Cover and refrigerate. Rinse mussels and clams; soak in cold water for 15 to 20 minutes.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Clams, mussels, and shrimp join chicken, chorizo, and rice for a hearty one-pan meal. Enjoy this grilled Mediterranean recipe for a tasty weeknight meal or summer dinner party.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16-oz.) pkg. Fish Market frozen shell-on EZ peel & deveined raw shrimp, (16-to-20 ct.) thawed | ||
| 10 Fish market live mussels | ||
| 8 Fish Market live littleneck clams, or cherrystone clams | ||
| 1 lbs. Hy-Vee True boneless skinless chicken thighs | ||
| 1 ¼ tsp. kosher salt, divided | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 4 oz. Spanish cured chorizo sausage, sliced 1/4-inch thick and quartered | ||
| ¾ c. chopped yellow onion | ||
| 3 clove(s) garlic, minced | ||
| 2 tsp. smoked paprika | ||
| 1 ¼ c. Hy-Vee long grain white rice | ||
| 2 ¾ c. Hy-Vee no salt added chicken broth | ||
| 1 Hy-Vee dried bay leaf | ||
| ½ tsp. saffron threads, crushed | ||
| ½ red bell pepper, seeded and thinly sliced | ||
| ½ c. Hy-Vee frozen sweet peas, thawed | ||
| 1 tbsp. fresh lemon juice | ||
| Italian parsley, for garnish |
Things To Grab
- 2 large bowls
- Charcoal or gas grill
- Paper towels
- 12-inch cast iron skillet
- Meat thermometer
Directions
Preheat a charcoal or gas grill with a greased grill rack and two grilling zones: direct grilling over medium-high heat (375 degrees) and indirect grilling over medium heat (350 degrees).
Pat chicken thighs dry; season with 1/4 teaspoon salt and black pepper. Grill 6 to 8 minutes over direct heat or until browned, turning halfway through. Cut partially cooked chicken into 1-1/2-inch pieces; set aside.
Place a 12-inch cast iron skillet over direct heat. Add olive oil; heat 2 minutes. Add chorizo, onion, garlic, and paprika. Cook 3 minutes, stirring frequently. Add rice; cook and stir 3 minutes. Stir in chicken broth, bay leaf, remaining 1 teaspoon salt, and saffron. Top with red bell pepper. Cover with tight-fitting lid; cook 15 minutes.
Move skillet to indirect heat. Drain mussels and clams; add to rice mixture; stir. Cover and cook 6 minutes.
Stir in chicken, shrimp, peas, and lemon juice. Cover and cook 8 to 12 minutes or until mussels and clams open, chicken reaches 165 degrees and shrimp reach 145 degrees. Discard unopened mussels and clams.
Move skillet to direct heat; cook, uncovered, 2 to 3 minutes or until mixture begins to sizzle. Remove bay leaf. Garnish with parsley, if desired.
Nutrition facts
Servings
500 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 220g
- Sodium: 1100mg
- Total Carbohydrates: 41g
- Protein: 45g
Daily Values
0%
Iron 30%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
Hy-Vee Seasons July 2022