- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 497.0
- Total Fat: 16.8 g
- Cholesterol: 55.5 mg
- Sodium: 1,199.7 mg
- Total Carbs: 60.7 g
- Dietary Fiber: 9.9 g
- Protein: 24.3 g
Paella de Suzana y StacitaSubmitted by: CKENSINGTON
IntroductionThis is a combination of the best of the paella recipes we could find! Minus the chorizo, rabbit and mountain snails. This is a combination of the best of the paella recipes we could find! Minus the chorizo, rabbit and mountain snails.
Saffron, 4 threads
2 T hot water
1-2 T Olive Oil
1 Chicken Breast, cubed
Garlic, 1 Clove
1-2 T Olive Oil
Garlic, 1 clove
Yellow Onions, raw, 1 large - very thinly sliced
Del Monte Diced Tomatoes, No Salt Added, 1.5 cup
Piquillo or Roasted Red Peppers, sliced, 1 cup
Peas, frozen, 0.75 cup
Bush’s Butter Beans, Large, 0.75 Cup
Paella Rice 1.5 cup
Low sodium chicken broth, 1.5 cup
1 T Olive Oil
Shrimp, raw, 12 large
White Wine, 3 fl oz
Lemon juice, 1 tbsp
Parsley, .25 cup
Green onions, 2, chopped
Paprika, 1 tbsp
Crushed Red Pepper, 8 tsp
Salt, 1 tsp
Pepper, black, 1 tsp
Place saffron in 2 T hot water; set aside.
Saute chicken in olive oil with garlic; set aside.
Saute onion and garlic in olive oil in large, deep skillet, about 8 minutes on low heat, or until onion is translucent.
Stir in diced tomatoes (undrained), piqullo or roasted peppers, peas, and butter beans. Cook till sizzling, 2-3 minutes.
Add paella rice and saffron with water it was in. Add enough broth to cover well and stir.
Add previously cooked chicken. Cover and cook for 18 minutes.
Season shrimp with salt, black pepper and crushed red pepper. Saute in olive oil for about 3 min, turning once, till pink. Set aside.
Heat lemon juice and white wine. Add mussels; cover and cook for about 3 minutes, shaking pan, until mussels open.
When rice is cooked, place in serving pan. Put shrimp and mussels on top in a decorative fashion.
Garnish with parsley, paprika and a few green onions.
Serve with choice of additional parsley, paprika, green onions, black pepper and crushed red pepper as toppings.
Number of Servings: 4
Recipe submitted by SparkPeople user CKENSINGTON.