Paella with chicken, chorizo and spinach
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 654.0
- Total Fat: 18.9 g
- Cholesterol: 58.0 mg
- Sodium: 902.9 mg
- Total Carbs: 72.3 g
- Dietary Fiber: 7.8 g
- Protein: 48.9 g
View full nutritional breakdown of Paella with chicken, chorizo and spinach calories by ingredient
Introduction
Based on a recipe from Moro which uses pork instead of chicken and noras and green peppers instead of redSee http://www.guardian.co.uk/lifeandstyle/200
1/may/13/foodanddrink2 Based on a recipe from Moro which uses pork instead of chicken and noras and green peppers instead of red
See http://www.guardian.co.uk/lifeandstyle/200
1/may/13/foodanddrink2
Number of Servings: 4
Ingredients
-
2 tbsp olive oil
350g chorizo sausage (cooking chorizo is best - you can use spicy or not) - chopped up in to chunks
400g chicken breast, no skin - chopped in to chunks
250g paella rice - calasparra
1.5 large onions (spanish if possible or white) - diced finely
1.5 large red peppers - diced
4 garlic cloves - crushed / chopped
salt and pepper
1 tsp sweet smoked spanish paprika
4 cups hot chicken stock
142 g spinach
Directions
In a large pan (frying / paella),
heat olive oil on medium heat,
stir fry chicken for a few minutes,
turn heat to low - medium
fry chorizo for a minute
add onions and pepper and cook for 20 minutes, stirring occasionally
add garlic and cook for 5-10 minutes more
This forms the sofrito which tastes sweet
Stir rice in tot he pan and coat in the mixture
This can all be done in advance
season with salt and pepper
add paprika
add hot stock and simmer for 15 mins or until thin layer of water around the rice
meanwhile in a large saucepan or wok - wilt spinach - steam or braise
put spinach over the rice and push spinach in to the rice with back of a spoon
cover tightly with foil and sit for 3-5 minutes
serve with lemon and a tomato salad if desired
Number of Servings: 4
Recipe submitted by SparkPeople user JUICIEJU1.
heat olive oil on medium heat,
stir fry chicken for a few minutes,
turn heat to low - medium
fry chorizo for a minute
add onions and pepper and cook for 20 minutes, stirring occasionally
add garlic and cook for 5-10 minutes more
This forms the sofrito which tastes sweet
Stir rice in tot he pan and coat in the mixture
This can all be done in advance
season with salt and pepper
add paprika
add hot stock and simmer for 15 mins or until thin layer of water around the rice
meanwhile in a large saucepan or wok - wilt spinach - steam or braise
put spinach over the rice and push spinach in to the rice with back of a spoon
cover tightly with foil and sit for 3-5 minutes
serve with lemon and a tomato salad if desired
Number of Servings: 4
Recipe submitted by SparkPeople user JUICIEJU1.