Havana Central S Skinny Paella Recipe

Ingredients

1 cup brown basmati rice

2 ounces sofrito

2 chicken boneless and skinless thighs - cut into bite size pieces

½ ounce crushed tomato sauce

4 clams

4 mussels

4 shrimp

2 ounces chorizo

1 tilapia filet - cut into bite size pieces

1 ½ cups of water

½ cup of fish stock

1 zucchini - cut into bite size pieces

Cook fish, chicken & chorizo in a non-stick pan for 5 minutes until chicken is no longer pink.

Add sauce & sofrito, then let simmer for 2 minutes.

Add clams & mussels and cover. Cook until they open.

Pour stock & water.

Add rice and bring to a boil.

When almost evaporated, lower heat and stir in zucchini pieces.

Cover and let it sit until quinoa is fully cooked