Do-ahead tips make this rendition of the Spanish classic perfect for entertaining.
Heat 1 tablespoon oil in heavy large shallow pot over medium-high heat. Add sausages and saut? until cooked through, turning often, about 10 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Working in batches, add chicken, skin side down, to pot. Cover and cook until brown, about 6 minutes. Turn chicken over, cover and cook until brown and cooked through, about 8 minutes longer. Transfer chicken to bowl with sausages. Add onions and 10 chopped garlic cloves to pot; saut? until tender, about 8 minutes. Add tomatoes and bay leaves; stir 2 minutes. Stir in zucchini and bell peppers. Transfer to another large bowl.
Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and generous pinch of saffron in medium bowl. (Chicken-sausage mixture, vegetable mixture and shrimp mixture can be prepared 6 hours ahead. Cover separately and refrigerate.)
Preheat oven to 375F. Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil. Mix rice and 1 1/2 teaspoons salt into vegetable mixture. Spread rice mixture evenly in prepared pan. Cut sausages diagonally into 1-inch slices. Using wooden spoon, push sausage and chicken pieces into rice mixture; pour any juices from bowl over. Bring 5 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boil in medium saucepan. Pour evenly over rice mixture. Cover roasting pan tightly with foil. Bake until rice is almost tender, about 40 minutes.
Sprinkle shrimp mixture with salt and pepper. Arrange atop rice mixture. Cover pan with foil; bake until shrimp are opaque in center, rice is tender and most of liquid in pan is absorbed, about 20 minutes longer. Sprinkle with parsley. Spoon paella onto plates and serve.
Can substitute peas for zuccini
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (565g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 760 | ||
Calories from Fat: 346 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.4g | 51 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 17g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 237.7mg | 73 % | |
Sodium 1238.2mg | 43 % | |
Potassium 1032.8mg | 27 % | |
Total Carbohydrate 51g | 15 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 45.9g | ||
Protein 50.7g | 72 % | |
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: 760
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