Paella
by katehandel
Makes great leftovers
INGREDIENTS
- 1 cup Parsley ; chopped
- 1/4 cup Lemon juice
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 1 cup Water
- 1 teaspoon Saffron
- 3 16 oz Chicken broth
- 1/2 pound Shrimp ; about 8 large, unpeeled
- 1 tablespoon Olive oil
- 4 Chicken thighs ; skinned, boned
- Kielbasa ; or 2 links chorizo sausage
- 4 ounces Prosciutto
- 2 cups Onion ; chopped
- 1 cup Red bell pepper ; chopped
- 1 cup Diced tomatoes ; undrained
- 1 teaspoon Paprika
- 3 cloves Garlic ; minced
- 3 cups Arborio rice ; uncooked
- 1 cup Peas ; frozen
- 8 Mussels ; scrubbed, debearded
- 1/4 cup Lemon juice
INSTRUCTIONS
To prepare the herb blend, combine the first 4 ingredients, and set aside.
To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.
NOTES
katehandel
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (605g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 1028 | ||
| Calories from Fat: 208 (20%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 23.1g | 31 % | |
| Saturated Fat 6.8g | 34 % | |
| Monounsaturated Fat 10.4g | ||
| Polyunsanturated Fat 4g | ||
| Cholesterol 170.9mg | 53 % | |
| Sodium 755.2mg | 26 % | |
| Potassium 1065.6mg | 28 % | |
| Total Carbohydrate 156.1g | 46 % | |
| Dietary Fiber 9.9g | 40 % | |
| Sugars, other 146.3g | ||
| Protein 46.1g | 66 % | |
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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. |
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Calories per serving: 1028
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