Seafood Rice

Paul made this delightful seafood rice last night. We wanted paella with a little kick so we decided against the delicate flavor of saffron and opted for something with a little spice to it.

Mexican Seafood Rice

Ingredients

Extra-virgin olive oil 

 1 pound medium shrimp and a collection of other seafoods: a few ounces of cod, some mussels and crab (whatever is fresh and available)

1 1/2 teaspoons ground chili powder 

1 1/2 teaspoons garlic powder 

 3/4 teaspoon ground cumin 

 1/2 teaspoon kosher salt 

 1 small onion, diced

 2 small jalapenos, diced

 1 red bell peppers diced

 1 teaspoon oregano

 1/4 teaspoon black pepper

1 can reduced chickpeas— — 15 ounces, rinsed and drained

1 1/2 cup long-grain rice 

1 can diced tomatoes in green chiles, such as Rotel — 14.5 oz

1 1/2 cups water

3 medium green onions — chopped

¼ cup chopped fresh cilantro — plus additional for serving

1 lime — cut into wedges

Instructions

In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan add the cod and cook for one minute. Then add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp and fish with the spices, then continue to saute just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.

Add the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook for 30 seconds. Add the rice and beans. Stir to coat once more.

Add the diced tomatoes in their juices and water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat to a simmer. Let simmer for 10-15 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Add the mussels and crab, re-cover and continue to let simmer with the lid on until the rice is tender and the mussels open. Stir in the green onions, cilantro, and reserved shrimp and cod. Squeeze the lime over the top. Serve warm with desired toppings.