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Millet Seafood and Chorizo Paella 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
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 tomatoes 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

Millet Seafood and Chorizo Paella

Rate this recipe
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4
servings
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 13 1/2 oz
    (380 g)
    millet
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    SELECTED VARIETIES

  • 2 1/2 cups
    (625 mL)
    Irresistibles bio chicken broth
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  • 3 Tbsp.
    (45 mL)
    butter
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    SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
  • 5 oz
    (150 g)
    chorizo cut into thick rounds
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  • 1
    red pepper seeded and diced
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  • 1
    onion finely chopped
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  • 2
    garlic cloves finely chopped
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    125 g

  • 1 tsp.
    (5 ml)
    paprika
  • 1/2 tsp.
    (2 mL)
    crushed hot pepper flakes
  • 1x19 oz
    (1x540 mL)
    crushed stewed tomatoes
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    PRODUCT OF ONTARIO 3.95/kg

  • 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
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Imprimer ma sélection

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

Legal Notice

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.

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