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Suggest a better descriptionIf you dont have the traditional paella pan, a shallow, heavy, large skillet can be used. Wash chicken and dry with paper towel. Saute in hot olive oil for a few minutes and remove to a pot with 4 cups of water. Boil chicken for 15 minutes. Meanwhile, in the same skillet, fry the onions and bell peppers. Add tomato. Meanwhile rinse the seafood. Add the seafood to the skillet with onions, bell pepper and tomato. Cut pimentos into strips and add half to skillet along with the peas. Mash garlic, parsley and salt together with the back of a wooden spoon and add to pan. Add the saffron, then the chicken, rice and sausage. Cover with 4 cups boiling chicken broth. Stir gently to distribute ingredients evenly. Bring to a boil for five minutes; then reduce heat to medium and continue cooking until rice is tender and dry and grains are separated, about 20 to 30 minutes. Do no stir during cooking. When done adjust seasoning and add red pepper if you wish. Garnish with remaining pimento strips and lemon wedges. Serve from pan. Serves six. Submitted By KDECK@FAMILY.ISLAND.NET (KAREN DECK) On MON, 6 MAR 1995 074308 +0000
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Serving Size: 1 Serving (3201g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1793 | ||
Calories from Fat: 300 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.3g | 44 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 20.9g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3878.3mg | 134 % | |
Potassium 1526.3mg | 40 % | |
Total Carbohydrate 332.4g | 98 % | |
Dietary Fiber 27.8g | 111 % | |
Sugars, other 304.7g | ||
Protein 41g | 59 % | |
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: 1793
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