Havana Central'S Skinny Paella - cooking recipe

Ingredients

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

Preparation

Cook fish, chicken & chorizo in a non-stick pan for 5 minutes until chicken is no longer pink.

Add sauce & sofrito, then let simmer for 2 minutes.

Add clams & mussels and cover. Cook until they open.

Pour stock & water.

Add rice and bring to a boil.

When almost evaporated, lower heat and stir in zucchini pieces.

Cover and let it sit until quinoa is fully cooked