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Name: Paella
Prep time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Spanish
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

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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

Servings

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

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Paella

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

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.

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Nutrition

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Serving Size: 1 Serving (605g)
Recipe Makes: 4 Servings

Calories: 1028
Calories from Fat: 208 (20%)

Amt Per Serving		% DV

	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 %
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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