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Suggest a better descriptionHeat the olive oil in the paella pan or Dutch oven over medium heat, Add the spareribs and brown them all over. Remove and set aside. Remove the casings from the chorizo, add it to the oil and brown it, crumbling it as it browns. Add the garlic, water, salt, pepper and tomatoes. Put the ribs back in the pan. Reduce heat and simmer for 20 minutes. Meanwhile, wash the clams, shrimp and lobster under running water. Remove the shells and veins from the shrimp. Cut the lobster into 1-inch sections. Slowly add the rice to the simmering mixture. Cook 20 minutes, stirring occasionally. Add the clams, prawns and lobster. Cook 5 minutes more. Add the cilantro, peas and olives and cook for about 10 minutes, or until the rice is tender. Serve immediately. Roberto Garcia owns Garcias Gourmet in Watsonville (Ca.), which makes Mexican specialty food from old family recipes. Roberto Garcia writing in the San Jose Mercury News, 5/19/93. Posted by Stephen Ceideburg
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Serving Size: 1 Serving (557g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1107 | ||
Calories from Fat: 436 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.4g | 65 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 22.3g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 165.8mg | 51 % | |
Sodium 256.3mg | 9 % | |
Potassium 515.3mg | 14 % | |
Total Carbohydrate 122.9g | 36 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 121.9g | ||
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: 1107
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