Original Spanish recipe where many different meats could be added or substituted
Saute onion and garlic in the olive oil
In a seperate pan, saute the rice in olive oil until it is a light yellow
Add chicken broth to rice, add saffron
As the rice absorbs the chicken broth, continually add bouillon and water until rice is fully cooked
In the onion mixture, add tomato sauce, sugar and hot sauce stir
Add chicken and peppers, cook chicken until white
Once the rice is fully cooked add to the mixture, add water and bring to a boil
Add salt, boil for 5 minutes
Add shrimp and scallops, boil an additional 5 minutes
Simmer for 10 minutes
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Serving Size: 1 Serving (756g) | ||
Recipe Makes: 6 | ||
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Calories: 271 | ||
Calories from Fat: 39 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 76.9mg | 24 % | |
Sodium 3350.8mg | 116 % | |
Potassium 2278.6mg | 60 % | |
Total Carbohydrate 38.8g | 11 % | |
Dietary Fiber 10.1g | 41 % | |
Sugars, other 28.6g | ||
Protein 25.3g | 36 % | |
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: 271
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