Dinner Party Seafood Stew

By á-1513

Based on Spain's famous Paella, this crowd-pleaser is a great way to show off the superior quality of fresh seafood.

Ingredients

• 2 pounds assorted shrimps, scallops, alaska king crab legs, wild cod.
• 8 Boneless skinless chicken thighs
• 1/2 lb. sausage (italian or anduollo)
• 1 medium onion chopped finely
• 4 garlic cloves
• 3 (32 oz.) chicken broth
• 2 cups of long grain white rice
• 4 cups of garden peas
• 1/2 cup of olive oil
• Juice of 2 lemons

Details

Servings 12

Preparation

Step 1

1. cut chicken thighs, fish and sausage into a bite size pieces.
2. Pre-heat Dutch oven over high heat. Reduce heat to medium-high, carefully drizzle in olive oil and immediately chicken and sausage. Cook 5 minutes,stirring occassionally.
3. Add onions and garlic topot and cook 5 minutes, stirring occassionally.
4. Season with salt and pepper and then stir rice into pot.
5. Carefully pour first container ofbroth into pot, scraping pot as you stir. Bring to a boil. Add second container and bring toa boil. Repeat with third container. As soon as soup boils, replace cover and reduce heat.
6. Simmer until rice reaches al dente stage (approximately 25-30 minutes). Turn off the burner and immediately stir in seafood, lemon juice and peas. Replace cover and let sit 5 minutes.
7. Stir in parsley and serve immediately.