De-head, peel & devane prawns, set aside.
Add prawn heads and shells along with ? litre wine, ? litre water and 1 stock cube to a pan and simmer.
Cut chicken roughly into 1 inch/5 cm cubes
Fry chicken in paella pan until sealed, remove and set aside.
Add chopped onions, red pepper and chorizo slices. Cook & stir for 5 minutes.
Stir in garlic, sweet paprika, saffron, bay leaves and tomatoes. Cook & stir for 3 minutes.
Boil ? litre of water, add 1 stock cube and stir in ? litre of wine.
Re-add chicken and stir in rice, fry & stir for 2 minutes.
Stir in reserved prawn stock, simmer for 15 minutes adding remaining stock a bit at a time, to keep wet.
When the rice is nearly cooked, stir in peas, prawns and squid cook, stiring for 2 minutes.
Add mussels and cover, steam until mussels are open.
Check for mussels and remove those that haven't opened.
Serve in paella pan with lemons on side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (917g)|
|Recipe Makes: 6|
|Calories from Fat: 377 (32%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 515.8mg||159 %|
|Sodium 1403.8mg||48 %|
|Potassium 1984.5mg||52 %|
|Total Carbohydrate 82.7g||24 %|
|Dietary Fiber 7.1g||29 %|
|Sugars, other 75.6g|
|Protein 113.8g||163 %|
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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: 1185
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