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Millet Seafood and Chorizo Paella
2013-08-06
https://www.metro.ca/userfiles/image/recipes/paella-millet-crevettes-moules-chorizo-7198.jpg
PT30M
PT35M
PT1H05M
Millet: in a saucepan, roast the millet over low heat for 3 - 4 minutes, stirring, until it gives off an aroma of hazelnuts.Add 2 cups (500 mL) of broth and the butter. Bring to a boil.Cover and cook for 20 minutes or until all liquid is absorbed. Set aside.In a large skillet, brown chorizo, pepper and onion in oil.Add garlic and spices.Cook for 1 more minute. Season to taste.Add tomatoes and remaining broth.Bring to a boil and simmer about 3 minutes.Add mussels.Cover and cook about 3 minutes or until mussels have opened.Remove and discard any unopened mussels.Add shrimp and adjust seasoning.Serve on a bid of millet and garnish with parsley, coriander leaves and lemon zest.
4
Académie Culinaire
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13 1/2 oz (380 g) millet
2 1/2 cups (625 mL) Irresistibles bio chicken broth
3 Tbsp. (45 mL) butter
3 Tbsp. (45 mL) extra virgin olive oil
5 oz (150 g) chorizo, cut into thick rounds
1 red pepper, seeded and diced
1 onion finely chopped
2 garlic cloves finely chopped
1 tsp. (5 ml) paprika
1/2 tsp. (2 mL) crushed hot pepper flakes
1x19 oz (1x540 mL) crushed stewed Tomato
1 lb (454 g) mussels
1/2 lb (225 g) northern shrimp
1/4 cup (60 mL) finely chopped parsley leaves
1/4 cup (60 mL) coriander leaves
1 lemon zested
Millet Seafood and Chorizo Paella
4
servings
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME
Ingredients
-
13 1/2 oz
(380 g)millet
-
2 1/2 cups
(625 mL)Irresistibles bio chicken broth
-
3 Tbsp.
(45 mL)butter
-
3 Tbsp.
(45 mL)extra virgin olive oil
-
5 oz
(150 g)chorizo, cut into thick rounds
-
1
red pepper, seeded and diced
-
1
onion finely chopped
-
2
garlic cloves finely chopped
-
1 tsp.
(5 ml)paprika
-
1/2 tsp.
(2 mL)crushed hot pepper flakes
-
1x19 oz
(1x540 mL)crushed stewed Tomato
-
1 lb
(454 g)mussels
-
1/2 lb
(225 g)northern shrimp
-
1/4 cup
(60 mL)finely chopped parsley leaves
-
1/4 cup
(60 mL)coriander leaves
-
1
lemon zested
Preparation
Millet: in a saucepan, roast the millet over low heat for 3 - 4 minutes, stirring, until it gives off an aroma of hazelnuts.
Add 2 cups (500 mL) of broth and the butter. Bring to a boil.
Cover and cook for 20 minutes or until all liquid is absorbed. Set aside.
In a large skillet, brown chorizo, pepper and onion in oil.
Add garlic and spices.
Cook for 1 more minute. Season to taste.
Add tomatoes and remaining broth.
Bring to a boil and simmer about 3 minutes.
Add mussels.
Cover and cook about 3 minutes or until mussels have opened.
Remove and discard any unopened mussels.
Add shrimp and adjust seasoning.
Serve on a bid of millet and garnish with parsley, coriander leaves and lemon zest.
Source :
Académie Culinaire
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
