Rick Bayless’ Mexican Paella With Shrimp, Mussels, and Chorizo

Jun 03, 2023June 3, 20230 1
Rick Bayless' Mexican Paella with Shrimp, Mussels, and Chorizo
in Seafood

Prep

60 min

Cook

60 min

Ready In

120 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 gallon chicken broth
1/4 cup salt , plus more for the chicken
2 lbs red-ripe tomatoes or cans diced fire-roasted tomatoes , undrained
10 large fresh poblano chiles
30 chicken thighs ( with bones and skin in tact )
1 1/4 cups good-quality olive oil
1 1/2 lbs white onions , chopped into 1/2-inch pieces ( about 5 cups )
3 lbs fresh mexican chorizo sausage , casing removed
2 heads garlic , peeled and finely chopped
8 lbs medium grain rice
4 lbs medium-large shrimp , peeled ( leaving the tail and final joint in tact , if you wish )
7 lbs mussels , scrubbed and de-beareded ( if necessary )
1 1/2 lbs frozen peas , defrosted
1 cup chopped flat leaf parsley
2/3 cup silver tequila ( optional )

Nutrision Information

Servings Per Recipe
15-20
Calories
520
Sugar
4g
Fat
25g
Rick Bayless' Mexican Paella with Shrimp, Mussels, and Chorizo is a delicious spin on a classic Spanish rice dish. The Mexican-inspired flavors make for a bold, spicy dish that is sure to impress. Perfect for parties, potlucks, or any large family dinner, this recipe is a great crowd-pleaser. The dish is made with fresh seafood, vegetables, and spices, making it a healthy and satisfying meal option. The smell of the dish while it is cooking is enough to make your mouth water, and the flavors do not disappoint.

Instructions

1.In a large pot, bring the chicken broth and salt to a boil. Reduce heat and keep warm.
2.Roast the tomatoes and poblanos over a gas stove or under a broiler, until completely charred. Place the poblanos in a plastic bag to steam for 10 minutes. Peel the skins off both the tomatoes and poblanos, remove the stems and seeds, then chop coarsely.
3.Season the chicken thighs with salt, then heat the oil in a large paella pan or wok over medium-high heat. Add the chicken and sear until golden brown all over, then remove and set aside.
4.Add the onions, chorizo, and garlic to the same pan and sauté until the onions are translucent, then add the rice and stir until it turns opaque. Stir in the tomato and poblano chile and cook for an additional 2-3 minutes.
5.Add the broth and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Add the shrimp, mussels, and peas, and cook for an additional 10 minutes.
6.Remove the pan from heat and cover with foil. Let sit for 5-10 minutes before serving. Sprinkle with parsley and drizzle with tequila (if using) before serving.

PROS

Rick Bayless’ Mexican Paella with Shrimp, Mussels, and Chorizo is a one-pot wonder that is perfect for feeding a crowd.

The bright, bold flavors of the chorizo, shrimp, and mussels are balanced with the freshness of the tomatoes and peas.

This dish is customizable, with different types of seafood or meat that can be used.

CONS

This dish can be time-consuming to prepare, and requires a large paella pan or wok to cook in.

The dish is high in sodium due to the chicken broth and chorizo.

HEALTH & BENEFITS

This dish contains lean protein from shrimp and chicken, and heart-healthy unsaturated fats from olive oil.
The dish is packed with vegetables, including peppers, onions, and tomatoes, which are high in vitamins and minerals such as Vitamin C and potassium.

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