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Suggest a better descriptionBrush chicken with 2 tablespoons oil; season with salt and black pepper. Grill chicken and sausage on covered grill over medium briquets 15 to 20 minutes or until chicken juices run clear and sausage is no longer pink, turning every 5 minutes. Cut sausage into 2 inch pieces. Heat remaining 1/4 cup oil in large skillet over medium-high heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until vegetables are tender. Add tomatoes, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; cook about 8 minutes until thick, stirring frequently. Combine onion mixture and rice in foil; spread evenly. Arrange chicken, sausage, seafood and peas over rice. Bring broth and 6 cups water to a boil in 3 quart saucepan. Place foil pan on grid over medium briquets; immediately pour boiling broth mixture over rice. Grill on covered grill about 20 minutes until liquid is absorbed. Do not stir; Cover with foil; let stand 10 minutes. Garnish with lemon wedges. Makes 8-10 servings. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #997 by L979
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 479 | ||
Calories from Fat: 67 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 32.7mg | 10 % | |
Sodium 79.4mg | 3 % | |
Potassium 206.9mg | 5 % | |
Total Carbohydrate 84.4g | 25 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 80.2g | ||
Protein 15.9g | 23 % | |
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: 479
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