Paella with chicken, pork and sausage.
Marinate pork loin and chicken overnight with extra virgin olive oil, dry white wine, herbs, salt and pepper.
Turn on the paella pan on high heat and put the cup of extra virgin olive oil, add the marinated meat and the Toscan sausage until brown or sealed.
Add the frozen vegetables and onion to the paella pan for 3 minutes and then add the capers and the tomatoes, and cook for another 3 minutes.
Add the chicken broth until top the ingredients. Add the seasoning, saffron and cook for 15 minutes.
Add the rice (crossing).
Check the salt and pepper.
Cook until rice is tender.
When is done, turn off the heat and cover the paella with a kitchen rag for 5 minutes.
Serve the portions with a swirl of extra virgin olive oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1033g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 3109 | ||
Calories from Fat: 338 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.5g | 50 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 137.5mg | 42 % | |
Sodium 859.4mg | 30 % | |
Potassium 3785.6mg | 100 % | |
Total Carbohydrate 564.3g | 166 % | |
Dietary Fiber 46.9g | 188 % | |
Sugars, other 517.3g | ||
Protein 147.6g | 211 % | |
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: 3109
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