Mexican Seafood Paella

Servings: 10

Ingredients

Rice

• 2 cups white rice
• 1 Tbsp. Chef Merito® Chicken Seasoning
• 2 ½ Tbsp. Chef Merito® Chicken Marinade
• 1 Tbsp. cooking oil
• 2 cups water

Seafood

• 1 lb. large shrimp, deveined, deshelled
• 3 tilapia fillets, cubed
• 1 lb. mixed seafood (mussels unshelled, small clams unshelled, calamari, bay scallops)
• 1 bunch cilantro, finely chopped
• 3 broccoli crowns, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 jalapeño chiles, chopped
• 1 Tbsp. Chef Merito® Garlic Powder
• 1 Tbsp. Chef Merito® Lemon Pepper Seasoning
• 1 cup Chef Merito® Chicken Marinade
• 2 red tomatoes, chopped
• 1 Tbsp. cooking oil
• 2-3 limes, wedged

Preparation

Rice

1. Heat the oil in a large skillet over medium heat.
2. Add the rice, Chef Merito® Chicken Seasoning, and Chef Merito® Chicken Marinade. Stir while frying the rice for approximately 7-8 minutes.
3. Add water, reduce heat to low, and cover the pan. Cook for 20 minutes. Reserve.

Seafood

1. Marinate the seafood with Chef Merito® Garlic Powder, Chef Merito® Lemon Pepper, and Chef Merito® Chicken Marinade for 10-15 minutes.
2. In a regular skillet or a paella-style skillet, heat up the cooking oil.
3. Add all the ingredients under seafood, mix well, and cook over medium heat for 15 minutes.
4. Add the cooked rice and mix all the ingredients together.
5. Remove from heat and serve with lime wedges.