Spanish Seafood Stew with Yellow Rice & Spicy Chorizo

Ingredients

• 1 pound shrimp large head-less, unpeeled
• 1/2 pound squid small, with head cleaned and cut
• 5 pieces clams washed and cleaned
• 10 pieces mussels wash and cleaned
• 2 pieces crabs cut in half after half-cooked
• 1/2 pound chorizo spicy, no casing
• 5 cloves garlic minced
• 2 tablespoons olive oil
• 1 large onion chopped
• 2 celery stalks chopped
• 1 carrot big, diced
• 1 red bell pepper diced
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 1/2 tablespoons rosemary fresh or dry
• 1 tablespoon lemon zest
• 1 1/2 cups broth shrimp, or clam juice or water
• 1/2 cup white wine
• 1 1/2 teaspoons smoked paprika
• 1/2 can garbanzos drained
• 3 tablespoons Italian parsley
• salt
• pepper to taste
• 9 ounces yellow rice 1 package Vigo Saffron

Nutrition

• Calories : 1170 calories
• Carbohydrate : 108 grams
• Cholesterol : 475 milligrams
• Fat : 44 grams
• Fiber : 9 grams
• Protein : 75 grams
• SaturatedFat : 12 grams
• Sodium : 2180 milligrams
• Sugar : 6 grams