Try this Shellfish and Chicken Paella (Gc) recipe, or contribute your own.
Suggest a better descriptionIn a saute pan on grill, sweat onions in olive oil add spices with a little water cook for 10 minutes. Add chorizo and render fat. Add rice and coat with oil. Add water and cook until al dente. Paella: In a saute pan on the grill, steam rice. On the grill, cook chicken, clams, shrimp, scallops, asparagus, mussels and lobster, until done. On a large plate, paella pan or soup bowl spoon out rice mixture. Add chicken and shellfish on top and serve. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: GRILLIN & CHILLIN SHOW #GR3607 Posted to MC-Recipe Digest V1 #623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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Serving Size: 1 Serving (2457g) | ||
Recipe Makes: 2 | ||
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Calories: 2561 | ||
Calories from Fat: 668 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.2g | 99 % | |
Saturated Fat 23.4g | 117 % | |
Monounsaturated Fat 33.8g | ||
Polyunsanturated Fat 11.5g | ||
Cholesterol 399.2mg | 123 % | |
Sodium 2178.3mg | 75 % | |
Potassium 2040.6mg | 54 % | |
Total Carbohydrate 317.4g | 93 % | |
Dietary Fiber 18.4g | 74 % | |
Sugars, other 299g | ||
Protein 140.6g | 201 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2561
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