Paella de Suzana y Stacita

Paella de Suzana y Stacita
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Paella de Suzana y Stacita calories by ingredient
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This is a combination of the best of the paella recipes we could find! Minus the chorizo, rabbit and mountain snails. This is a combination of the best of the paella recipes we could find! Minus the chorizo, rabbit and mountain snails.
Number of Servings: 4


    Saffron, 4 threads
    2 T hot water

    1-2 T Olive Oil
    1 Chicken Breast, cubed
    Garlic, 1 Clove

    1-2 T Olive Oil
    Garlic, 1 clove
    Yellow Onions, raw, 1 large - very thinly sliced

    Del Monte Diced Tomatoes, No Salt Added, 1.5 cup
    Piquillo or Roasted Red Peppers, sliced, 1 cup
    Peas, frozen, 0.75 cup
    Bush’s Butter Beans, Large, 0.75 Cup

    Paella Rice 1.5 cup
    Low sodium chicken broth, 1.5 cup

    1 T Olive Oil
    Shrimp, raw, 12 large

    White Wine, 3 fl oz
    Lemon juice, 1 tbsp
    12 Mussels

    Parsley, .25 cup
    Green onions, 2, chopped
    Paprika, 1 tbsp
    Crushed Red Pepper, 8 tsp
    Salt, 1 tsp
    Pepper, 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.

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