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Chicken and Shrimp Cazuela

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Serves: 6

A cazuela is a Spanish-style clay or metal cooking pot, perfect for "one pot" suppers.


Ingredients

  • 6 chicken thighs, skinned
  • 1 t. fresh rosemary, chopped
  • ½ t. coarse kosher salt
  • ¼ t. fresh ground pepper
  • 1 T. olive oil
  • non-stick cooking spray
  • 3 oz. or 1 link of Palacios Chorizo from Spain, ¼ inch dice
  • 1 cup sweet onion, chopped
  • ½ cup red bell pepper, chopped
  • 1½ cups uncooked Arborio rice
  • ¾ cup diced plum tomatoes
  • 1 t. sweet paprika
  • ¼ t. saffron threads, crushed
  • 1 clove garlic, minced
  • 1 cup fat-free, low-sodium chicken stock
  • ¾ lb. large shrimp, peeled and deveined
  • 1 cup zucchini, 1/2 inch dice
  • ½ cup frozen peas
  • ½ cup sliced, pimento-stuffed green olives (optional)
  • 1 T. chopped fresh parsley, garnish

To Prepare

Preheat oven to 400°. Spray cazuela or oven-proof casserole dish with non-stick cooking spray and set aside. Season chicken with rosemary, salt and pepper.

Heat oil in large skillet over medium-high heat. Add chicken and brown on each side. Remove chicken and place in cazuela. Add chorizo to skillet and cook for about 1 minute. Add onion and bell pepper and cook for about 5 minutes, stirring constantly.

Add rice, tomato, paprika, saffron and garlic and cook for 1 minute. Add broth, adjust seasoning and bring to a boil. Transfer to cazuela with chicken, cover and bake for 15 minutes. Stir in shrimp, diced zucchini, and olives and continue to bake, covered, for 5 minutes until shrimp are pink and opaque.

To Serve

To serve, uncover cazuela and top with parsley. Pair with Valminor Albarino.



Eddie's Recipe Tip:

Try cutting the recipe in half and serve as tapas with manchego cheese, assorted olives, warm Marcona almonds and crusty bread.