Try this Seafood Paella recipe, or contribute your own.
Suggest a better descriptionSofrito:
Place all the sofrito ingredients in a food processor and process until chunky. If you don't have a food processor, roughly chop the tomatoes and piquillo peppers and finely chop the garlic, parsley and chives then combine with other sofrito ingredients in a mixing bowl.
Place a 30-centimetre-wide frying pan or paella pan over a high heat. Add the marinara mix with a splash of extra virgin olive oil and cook for one minute. Add sofrito and cook for a further three minutes. Add chicken stock and bring to the boil. Stir in rice and bring to a simmer on medium to low heat for 15 minutes until stock has absorbed.
Add peas and cook for a further two minutes to achieve "soccarrada" (crust on the bottom of the pan).
Season to taste with salt and garnish with chives. Squeeze over lemon juice just before serving. Serve with aioli and sangria, the Spanish way.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 144 | ||
Calories from Fat: 80 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 18.2mg | 6 % | |
Sodium 442.5mg | 15 % | |
Potassium 512.1mg | 13 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 6.1g | ||
Protein 9.4g | 13 % | |
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: 144
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