One Pot Sardine and Chorizo Paella

1 can "Wild Caught" King Oscar sardines

4 garlic cloves, peeled and sliced

2 links Chorizo, chopped

1 cup chopped endive

1/2 teaspoon paprika

1 teaspoon cumin

2 cups chicken broth

1 cup brown rice

6 ounces frozen mixed veggies

Cilantro, for garnish

Avocado, sliced for garnish

Lemon

Drain extra-virgin olive oil from sardines into your pot with the garlic.

Chop 6 sardines and add with chorizo to the oil and garlic.

Once the chorizo has browned, add the endive, paprika, cumin, broth and brown rice. Cook for 15 minutes on medium.

Turn to low heat and add the frozen mixed veggies and top with 8 whole sardines and a squeeze of lemon. Leave on low for 45 minutes until rice is tender.

Garnish with fresh avocado slices and cilantro.

Add a squeeze of lemon to brighten upon plating.

Serves 6

Tanya Cruz-Hernandez

• The Cook of the Week Challenge contestants' recipes are published exactly as submitted to the judges for evaluation.