Havana Central'S Skinny Paella

• 1 cup brown basmati rice
• 2 ounces sofrito
• 2 chicken boneless and skinless thighs - cut into bite size pieces
• 1/2 ounce crushed tomato sauce
• 4 clams
• 4 mussels
• 4 shrimp
• 2 ounces chorizo
• 1 tilapia filet - cut into bite size pieces
• 1 1/2 cups of water
• 1/2 cup of fish stock
• 1 zucchini - cut into bite size pieces

1. Cook fish, chicken & chorizo in a non-stick pan for 5 minutes until chicken is no longer pink.
2. Add sauce & sofrito, then let simmer for 2 minutes.
3. Add clams & mussels and cover. Cook until they open.
4. Pour stock & water.
5. Add rice and bring to a boil.
6. When almost evaporated, lower heat and stir in zucchini pieces.
7. Cover and let it sit until quinoa is fully cooked

brown basmati rice, sofrito, chicken, tomato sauce, clams, mussels, shrimp, chorizo, water, fish stock, zucchini

Taken from www.epicurious.com/recipes/member/views/havana-centrals-skinny-paella-52497021 (may not work)