Heat the olive oil in a large, deep frying pan or paella pan over medium heat. Add the capsicum and cook for 6 minutes, or until softened. Remove from the pan.
Add the chicken to the pan and cook for 10 minutes, or until brown on all sides. Remove. Add the sausage to the pan and cook for 5 minutes, or until golden on all sides. Remove.
Add the mushrooms, garlic and lemon zest, and cook over medium heat for 5 minutes. Stir in the tomatoand capsicum, and cook for a further 5 minutes, or until the tomato is soft.
Add the beans, rosemary, parsley, saffron mixture, rice, chicken and sausage. Stir briefly and add the stock. Do not stir at this point. Reduce the heat and simmer for 30 minutes. Remove from the heat, cover and leave to stand for 10 minutes. Serve with lemon wedges.
NOTE: Paellas are not stirred to the bottom of the pan during cooking in the hope that a crust of rice will form. This is considered one of the best parts of the paella. For this reason, it is important to not use a non-stick frying pan. Paellas are traditionally served at the table from the pan.
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|Serving Size: 1 Serving (544g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 159 (27%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 112.3mg||35 %|
|Sodium 906.2mg||31 %|
|Potassium 958.6mg||25 %|
|Total Carbohydrate 71g||21 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 65.2g|
|Protein 36.1g||52 %|
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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: 595
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