Paella di familia
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp olive oil14 large raw shrimp (cleaned and deveined)1 tsp salt1 tsp fresh ground pepper2 oz chorizo sausage2 skinless, boneless chicken thighs, 1/4" chunks1 cup chopped onion3 garlic cloves minced1 cup canned tomatoes1 Tbsp capers, drained1/4 tsp saffron threads, crushed1 cup Arborio rice, or other short-grained rice4 oz white wine (not cooking wine, a dry white that you would drink)14 oz fat free, low sodium chicken broth1/2 cup frozen peas1/4 cup water8 oz Captain's choice imitation crab2 1/2 Tbsp chopped bottled roasted red pepper2 Tbsp chopped fresh cilantro
Makes 6 (1 2/3 cup) servings
Heat oil in a large nonstick skillet over medium heat. Sprinkle shrimp with 1/4 tsp salt and 1/8 tsp black pepper. Add shrimp to pan and saute until just turned pink (4 minutes or less). Place shrimp in medium bowl. Add chorizo to pan and cook for 1 minute until browned. Add chorizo to bowl with shrimp.
Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper, add chicken to pan and cook until browned on both sides. Add onion and garlic to pan, cook until tender and slightly translucent (do not burn, or will be bitter). Stir in tomatoes, capers, and saffron. Stirring frequently simmer for 1 minute, add rice, wine and broth to pan. Bring to a boil, cover and reduce heat to simmer for 25 minutes or until rice is tender. Do not let liquid evaporate. The medley should be creamy, if necessary add more liquid (water or broth) in small amount until rice is cooked. Rice should be soft on the outside and somewhat al dente in the center if using Arborio.
Add shrimp mixture, peas, 1/4 cup water, and crab to pan. Cover and cook for 8 minutes over medium heat.
Remove from heat and stir in roasted red pepper and cilantro, let dish stand for 3 minutes and serve
Number of Servings: 6
Recipe submitted by SparkPeople user STCBROWN01.
Heat oil in a large nonstick skillet over medium heat. Sprinkle shrimp with 1/4 tsp salt and 1/8 tsp black pepper. Add shrimp to pan and saute until just turned pink (4 minutes or less). Place shrimp in medium bowl. Add chorizo to pan and cook for 1 minute until browned. Add chorizo to bowl with shrimp.
Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper, add chicken to pan and cook until browned on both sides. Add onion and garlic to pan, cook until tender and slightly translucent (do not burn, or will be bitter). Stir in tomatoes, capers, and saffron. Stirring frequently simmer for 1 minute, add rice, wine and broth to pan. Bring to a boil, cover and reduce heat to simmer for 25 minutes or until rice is tender. Do not let liquid evaporate. The medley should be creamy, if necessary add more liquid (water or broth) in small amount until rice is cooked. Rice should be soft on the outside and somewhat al dente in the center if using Arborio.
Add shrimp mixture, peas, 1/4 cup water, and crab to pan. Cover and cook for 8 minutes over medium heat.
Remove from heat and stir in roasted red pepper and cilantro, let dish stand for 3 minutes and serve
Number of Servings: 6
Recipe submitted by SparkPeople user STCBROWN01.
Nutritional Info Amount Per Serving
- Calories: 253.6
- Total Fat: 8.9 g
- Cholesterol: 53.0 mg
- Sodium: 1,355.6 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 1.8 g
- Protein: 17.9 g
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