Millet Seafood and Chorizo Paella

Millet Seafood and Chorizo Paella
  • 4 servings
  • 0:30 Preparation
  • 0:35 Cooking
  • 1:05 Total Time


Add all
  • 13 1/2 oz
    (380 g)


  • 2 1/2 cups
    (625 mL)

    Irresistibles bio chicken broth

  • 3 Tbsp.
    (45 mL)


  • 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)


  • 1/2 tsp.
    (2 mL)

    crushed hot pepper flakes

  • 1x19 oz
    (1x540 mL)

    crushed stewed tomatoes

  • 1 lb
    (454 g)


  • 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: 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

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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© Société des alcools du Québec, 2007