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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 465.4
  • Total Fat: 19.6 g
  • Cholesterol: 158.2 mg
  • Sodium: 1,096.0 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 5.3 g
  • Protein: 37.1 g

View full nutritional breakdown of Rach-aroni Paella calories by ingredient
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Rach-aroni Paella

Submitted by: BOJANGLES17
Rach-aroni Paella

Introduction

This recipe is from Rachel Ray's website. It's so yummy!!
This recipe is from Rachel Ray's website. It's so yummy!!

Number of Servings: 4

Ingredients

    3 cups chicken broth
    2 pinches saffron threads
    2 tablespoons extra virgin olive oil (EVOO)
    2 tablespoons butter
    2/3 cup 1/2-inch pieces vermicelli pasta or spaghetti (a couple generous handfuls)
    1 onion, finely chopped
    2 cloves garlic, grated or finely chopped
    1/2 cup long-grain white rice
    2 tablespoons chopped fresh thyme or 1-1/2 teaspoons dried thyme
    1 teaspoon ground turmeric (1/3 palmful)
    1 teaspoon sweet paprika (1/3 palmful)
    1 pinch ground cinnamon
    Salt and pepper
    1/2 pound peeled, deveined medium shrimp
    1/2 pound frozen peas
    1/4 cup chopped flat leaf parsley
    1/4 pound Spanish chorizo sausage, cut into cubes or sliced into half-moons
    1 pound boneless, skinless chicken thighs, cut into bite-size pieces
    1/3 cup white wine or dry sherry

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Directions

In a medium saucepan, keep the chicken broth and saffron warm over medium-low heat.

Meanwhile, in a large nonstick skillet with a tight-fitting lid, heat 1 tablespoon EVOO, one turn of the pan, and the butter over medium heat. Add the vermicelli and toast until golden, 2-3 minutes. Add the onion and garlic and cook until softened, 2-3 minutes. Stir in the rice to coat, then add the thyme, turmeric, paprika and cinnamon; season with salt and pepper. Pour in the saffron broth and bring to a boil, then lower the heat, cover and simmer for 15 minutes. Stir in the shrimp, peas and parsley and cover and cook for 3 minutes. Uncover the pan, increase the heat to medium and cook until the rice is golden, 2-3 minutes.

In another skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, about 1 minute. Add the chicken and cook until browned, about 5 minutes. Pour in the wine, scraping up any browned bits, and cook until slightly reduced, about 3 minutes. Stir into the crispy rice.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user BDEBOLT.






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