In trying to create what I ordered in Madrid at Ursula's, this recipe was given to me from a Spanish passenger on the plane home from Madrid.
1. In a pan of hot water, cook the seafood (except for the prawns) with a pinch of salt for 15 minutes. Then set aside seafood and save the water for broth. Save uncooked prawns for later to garnish. They can be sauted briefly and held.
2. Saute the green pepper and garlic in the olive oil until they are "golden" and then add the tomatoes to the "sofrito".
3. When vegies are soft, add the rice. Briefly saute. Then add the seafood stock.
4. Add the saffron and colorant and a pinch of salt.
5. Add the seafood (except for the prawns) and stir only one more time.
6. Cook the rice time according to package directions.
7. Finally cover the paella pan and turn off the heat. Let it stand for 10 minutes.
8. Serve the paella garnishing with some slices of lemon, big prawns and some slices of soft roasted red pepper.
Recipe I have collected...hope to try soon.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 127 | ||
Calories from Fat: 105 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 29.9mg | 9 % | |
Sodium 215.8mg | 7 % | |
Potassium 169.2mg | 4 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.1g | ||
Protein 2.7g | 4 % | |
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: 127
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