Paella (April 11, 2021)
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tsp Paprika 0.50 tsp Pepper, black 0.50 tsp Turmeric, ground 1 tsp Sea Salt (Kirkland; Fine Grain) 91 gram(s) Yellow Onion 201 gram(s) Baby Bell Pepper (Dolce) 184 gram(s) Zucchini 569 gram(s) Seasoned Boneless Skinless Chicken Breasts (Sunrise Farms) 301 gram(s) Italian Style Lean Chicken Sausages (Marc Angelo) 450 gram(s) Vegetable Broth; low sodium (WF) 1.50 cup Superfino Arborio Rice (Unico) 104 gram(s) Frozen Bay Scallops (Sea Quest) 1 tbsp Extra Virgin Olive Oil (Terra Delyssa) 16 grams Garlic 172 grams Pure Tomato Paste (No Name) 504 grams Diced Tomatoes (Aylmer)
Weigh all the ingredients in grams.
1. Add the diced vegetables and broth. Note: strain the diced tomatoes before adding.
2. Add the spices and the dry rice and mix.
3. Prepare the raw meat by cutting the sausages into rounds and (optional) slicing the chicken breasts into strips so that it pulls apart easier. Do not add the seafood yet.
4. Stir to mix well.
5. Cook on high for 3-4 hours or low for 6-8 hours.
6. Add shrimp & scallops to the top of the slow cooker in the final 15-20 minutes of the cook.
1. Add the diced vegetables and broth. Note: strain the diced tomatoes before adding.
2. Add the spices and the dry rice and mix.
3. Prepare the raw meat by cutting the sausages into rounds and (optional) slicing the chicken breasts into strips so that it pulls apart easier. Do not add the seafood yet.
4. Stir to mix well.
5. Cook on high for 3-4 hours or low for 6-8 hours.
6. Add shrimp & scallops to the top of the slow cooker in the final 15-20 minutes of the cook.
Nutritional Info Amount Per Serving
- Calories: 406.8
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 387.4 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 0.3 g
- Protein: 36.8 g
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