Paella de Suzana y Stacita
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Saffron, 4 threads2 T hot water1-2 T Olive Oil1 Chicken Breast, cubedGarlic, 1 Clove1-2 T Olive OilGarlic, 1 cloveYellow Onions, raw, 1 large - very thinly slicedDel Monte Diced Tomatoes, No Salt Added, 1.5 cup Piquillo or Roasted Red Peppers, sliced, 1 cupPeas, frozen, 0.75 cupBush’s Butter Beans, Large, 0.75 CupPaella Rice 1.5 cupLow sodium chicken broth, 1.5 cup1 T Olive OilShrimp, raw, 12 largeWhite Wine, 3 fl ozLemon juice, 1 tbsp12 Mussels Parsley, .25 cup Green onions, 2, choppedPaprika, 1 tbspCrushed Red Pepper, 8 tspSalt, 1 tspPepper, black, 1 tsp
Makes 4 1.5 cup servings.
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.
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.
Nutritional Info 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
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