Rodney’s Spanish paella-style chili

By Rodney Bowers
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
Rodney's Spanish paella-style chili

This chili is influenced by Spanish paella, a rice based dish containing seafood and vegetables.

SERVES
4
TOTAL TIME

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 large sweet onion, diced
  • 1 large red pepper diced
  • 1 lb ground pork
  • 6 ounces Spanish chorizo diced
  • 1 small can of clams
  • 7 cups chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 1 can white butterbeans, drained and rinsed
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1/2 tsp chili flakes
  • 1 1/2 teaspoons cumin
  • Salt and pepper to taste
  • 1 cup Spanish rice
  • 8 shrimp
  • 1/2 pound mussels

Directions

  1. Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion , red pepper and ground pork and cook until browned, about 5 minutes, add the chorizo and stir for two to three minutes making sure to crumble the pork as it cooks; drain excess fat.
  2. Stir in chicken broth, clams, tomatoes, beans, chili powder paprika and cumin; season with salt and pepper, to taste.
  3. Bring to a simmer and stir in rice. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 20-25 minutes.
  4. Remove from heat. Add the shrimp and mussels on top of the chili base and return to heat and cover with a lid, cook the seafood until the mussels open and shrimp is cooked, about two to three minutes.
  5. Serve.

WATCH

The Marilyn Denis Show Daily at 10am ET on CTV

FOLLOW Rodney Bowers

Bell Media Lifestyle Specialty Terms of Use Privacy Policy