Paella
- Number of Servings: 4
Ingredients
* Olive Oil, 2 tbsp (remove) * Onions, raw, .5 medium (2-1/2" dia) (remove) * *Peppers, sweet, red, fresh, .5 medium (approx 2-3/4" long, 2-1/2" (remove) * Garlic, 1 tsp (remove) * White Rice, short grain, 3/4 cup (remove) * Chicken stock, home-prepared, 2 cup (remove) * White Wine, 2 fl oz (remove) * Chicken Breast, no skin, 8 ounces (remove) * Chorizo, pork and beef, 4 oz (remove) * *Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 0.5 serving (remove) * Peas, canned, .5 cup (remove) * *Crab Supreme, imitation crab meat, 0.5 cup (remove)
Heat olive oil in large paella pan (or saute pan if paella pan not available.) Add diced peppers, onion, and garlic. Stir a few minutes, being careful not to let garlic burn.
Add diced chicken and chorizo and cook 3-4 minutes more. Add 6 oz. spanish rice, and appropriate amount of seasoning from package. Add chicken stock and wine, and let simmer 15 minutes. If rice is not cooked, add more stock until rice is thoroughly done.
Stir in peas and tomatoes. Top with crab, or shrimp, mussels or your preferred seafood. Cook 2-3 more minutes until seafood is done.
Number of Servings: 4
Recipe submitted by SparkPeople user RACROBIN.
Add diced chicken and chorizo and cook 3-4 minutes more. Add 6 oz. spanish rice, and appropriate amount of seasoning from package. Add chicken stock and wine, and let simmer 15 minutes. If rice is not cooked, add more stock until rice is thoroughly done.
Stir in peas and tomatoes. Top with crab, or shrimp, mussels or your preferred seafood. Cook 2-3 more minutes until seafood is done.
Number of Servings: 4
Recipe submitted by SparkPeople user RACROBIN.
Nutritional Info Amount Per Serving
- Calories: 446.1
- Total Fat: 20.0 g
- Cholesterol: 62.7 mg
- Sodium: 903.7 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 1.7 g
- Protein: 27.1 g
Member Reviews
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CD13327171
Esta receta no es de Paella Española, los ingredientes, la manera de prepararla, no es apropiada, para el Arroz Español, 1º, el chorizo le añade un savor y grasas escesibas, mejor útilizar pescados y mariscos, pollo, verdura, tales como, guisantes, judias verdes, ah, y un diente de ajo por comensal, - 12/5/12