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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 449.3
  • Total Fat: 8.7 g
  • Cholesterol: 520.8 mg
  • Sodium: 192.0 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 56.5 g

View full nutritional breakdown of Susie's Squid & Chicken Paella calories by ingredient
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Susie's Squid & Chicken Paella

Submitted by: SREBELO

Introduction

I use knorr vegetable stock to make this as well as a little white wine however the wine evaporates and the stock is minimal and will reduce upon cooking so I didn't include the calories for that. Personally, I don't think it adds much anyway. You should prepare the stock before starting. Nevertheless, water will do just as well and without adding calories or fat... I use knorr vegetable stock to make this as well as a little white wine however the wine evaporates and the stock is minimal and will reduce upon cooking so I didn't include the calories for that. Personally, I don't think it adds much anyway. You should prepare the stock before starting. Nevertheless, water will do just as well and without adding calories or fat...
Number of Servings: 5

Ingredients

    2 tbsp dried Parsley
    2 tbsp Turmeric or Saffron
    1 ˝ tbsp Olive Oil
    2 Chicken Breasts without skin
    3 cloves Garlic
    1 medium Onion - fine or coarse chopped is your taste
    ˝ Can of Tinned Tomatoes
    1 Kg Squid (cut into pieces)
    2 cups of White long grain Rice
    Half Packet of Frozen Mixed Vegetables

Directions

Before starting cut up your chicken and squid into small pieces. And prepare the stock if using.
With heat on medium-low, cook the garlic in 0.5 tbsp of olive oil for 30 seconds. Add the remaining olive oil and soften the onion (which should be finely chopped).
Once the onions starts to brown, add half can of tomatoes and the parsley. Cook for a further minute and then add 100ml of the pre-prepared vegetable stock and a glass of white wine - Season with salt and black pepper. Allow to simmer and then add the chicken (cut into cubes) & squid (cut into pieces) - Season with 1 tbsp of turmeric (or saffron if you prefer). Allow to cook over low heat for 15 minutes. Add the mixed veg and allow to cook for a further 15 minutes. Keep checking that juices are ok and if becoming dry, add a little more stock or water. Wash your rice thoroughly in hot water and then add to the pan at which stage you should add the remaining tbsp of turmeric (or saffron). Cook for a further 15 to 20 minutes (depending on the rice used) and “voilá” you have a tasty Paella Dish.


Number of Servings: 5

Recipe submitted by SparkPeople user SREBELO.






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