1. Slice chicken into ½-inch strips and sausage into ¼-inch slices. Heat oil in skillet or paella pan. Add chicken and sausage and cook until lightly browned (about 7 to 8 minutes), then remove to a plate and keep warm.
2. Add rice, stirring to coat grains. Add chicken stock and saffron; bring to a boil.
3. Place chicken, sausage, onion and garlic on top of rice; cover and reduce heat to simmer. Cook about 25 minutes or until liquid is absorbed and rice is tender (adding additional broth, if necessary).
4. Stir in shrimp, peas, pimientos, lemon zest, parsley and olives. Cover and cook until heated through, about 7 minutes.
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|Serving Size: 1 Serving (602g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 707 (60%)|
|Amt Per Serving||% DV|
|Total Fat 78.5g||105 %|
|Saturated Fat 22.5g||113 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 413.3mg||127 %|
|Sodium 458.4mg||16 %|
|Potassium 1172.3mg||31 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 3.3g|
|Protein 108.5g||155 %|
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Calories per serving: 1187
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