Grilled Paella with shrimp and chicken
Combine 1 cup uncooked Spanish rice mix, 1 1/4 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 2 ounces sliced dried chorizo, 1/4 cup each pimiento-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika in a disposable pie pan. Drizzle with olive oil; sprinkle with pepper. Seal the pan in foil. Grill over medium-high heat, 30 minutes.
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Serving Size: 1 Serving (874g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1792 | ||
Calories from Fat: 1121 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 124.6g | 166 % | |
Saturated Fat 35.6g | 178 % | |
Monounsaturated Fat 51.6g | ||
Polyunsanturated Fat 26.9g | ||
Cholesterol 654.8mg | 201 % | |
Sodium 611.2mg | 21 % | |
Potassium 1609.6mg | 42 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 156.8g | 224 % | |
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: 1792
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