You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name “paella” refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place. Featured in: The Minimalist; The Homey Joys Of Simple Paella.
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Serving Size: 1 recipe (458g) | ||
Recipe Makes: 1 | ||
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Calories: 533 | ||
Calories from Fat: 135 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 873.6mg | 269 % | |
Sodium 1003.7mg | 35 % | |
Potassium 815.6mg | 21 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 93.7g | 134 % | |
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: 533
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