Scrub clams and mussels under cold running water; cut of f any hairy beards from mussels, Discard any clams or mussels that do not close when tapped. Refrigerate mussels until needed. Steam clams over boiling water until shells open (about 5 minutes); reserve cooking liquid and discard any that don't open. Refrigerate until needed.
Remove skin from chicken breast; cut into bite-size pieces. In large non-stick skillet, heat oil over medium-high heat and brown chicken. Transfer chicken to paella pan or large shallow casserole.
Add sausage to skillet and cook; remover from skillet and cut into 1/4 inch thick slices; add to pan with chicken.
In same skillet, cook garlic for 1 minute; stir in rice. Add clam cooking liquid, tomatoes, green pepper, bay leaf, saffron, turmeric, pepper and cayenne. Bring to a boil. Reduce heat and simmer for 15 minutes. Pour over chicken.
Recipe can be prepared ahead to this point, covered and refrigerated for up to 1 day. Return all ingredients to room temperature before continuing with recipe.
Add mussels and bake covered, in 425F oven for 20 minutes. Stir in shrimps, clams and peas; bake for 15 minutes or until heated through and mussels open ( discard any mussels that don't open).
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 47 (17%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 175.2mg||54 %|
|Sodium 333.5mg||12 %|
|Potassium 702.8mg||18 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 5.8g|
|Protein 48.4g||69 %|
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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: 281
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