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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 707.6
  • Total Fat: 15.1 g
  • Cholesterol: 232.1 mg
  • Sodium: 1,362.4 mg
  • Total Carbs: 58.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 79.3 g

View full nutritional breakdown of Paella Espania calories by ingredient
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Paella Espania

Submitted by: INCTRL


Number of Servings: 8

Ingredients

    2 chicken breasts - skin removed cut in three pieces each
    salt and clack pepper to taste
    1 tsp dried oregano
    1 tbs olive oil
    2 links hot pork sausage
    2 links chicken sausage
    3 garlic cloves minced
    1/2 Spanish onion diced
    3 ripe tomatoes finely chopped
    1 tbs paprika
    2 cups Arborio rice
    1 tbs saffron threads
    6 cups chicken stock or water
    4 lobster tails split
    1 pound shrimp
    18 littleneck clams
    3 lbs mussels
    1 cup frozen sweet peas
    lemon wedges
    pimentos cut in strips

Directions

Rinse chicken pieces and pat fry. Season with salt, black pepper and oregano. Heat 1/2 tbs olive oil in paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through add the sausage and brown.

Remove the chicken and sausage from the pan. Cut the sausage into slices and set aside. Drain out excess oil but don't clean the pan. make a sofrito by sauteing the garlic, onion and tomatoes. Cook until the mixture caramelizes a bit and the flavors meld. Season with salt, black pepper and paprika.

Add the rice, stirring to coat the grains. Steep the saffron in 1/4 cup hot water for 5 minutes then stir it into the rice.

Add the stock and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shell fish until the rice is al dente and the mussels have opened.

Scatter the peas on top and continue to cook until the liquid is absorbed. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento/.

Number of Servings: 8

Recipe submitted by SparkPeople user LAURAG71.






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