Paella
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 240.1
- Total Fat: 2.2 g
- Cholesterol: 192.8 mg
- Sodium: 650.0 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.6 g
- Protein: 36.4 g
View full nutritional breakdown of Paella calories by ingredient
Introduction
Paella recipe from the Better Homes and Gardens New Dieter's Cookbook (1997) Paella recipe from the Better Homes and Gardens New Dieter's Cookbook (1997)Number of Servings: 6
Ingredients
-
1 lb shrimp
1 lb chicken
nonstick cooking spray
1 cup chopped onion
1 clove garlic, minced
14.5 oz can reduced-sodium chicken broth
7.5 oz can tomatoes (undrained and cut up)
1 tsp fresh thyme (or .25 tsp dried)
.25 tsp ground saffron
.25 tsp ground red pepper
1 cup long grain rice
1 medium red or green sweet pepper, chopped
1 cup frozen peas
Directions
1. Thaw shrimp. Peel and devein shrimp. Rinse shrimp and chicken; pat dry with paper towels. Cover and refrigerate until needed.
2. Spray an unheated Dutch Oven with nonstick cooking spray. Preheat over medium heat. Add onion and garlic. Cook until onion is tender.
3. Add chicken pieces, chicken broth, undrained tomatoes, thyme, saffron, and ground red pepper. Bring to boiling; reduce heat. Simmer, covered for 15 minutes.
4. Stir in uncooked rice. Simmer, covered, about 15 minutes more until rice is nearly tender.
5. Stir in sweet pepper, shrimp, and peas into the rice mixture. Simmer, covered, about 5 minutes more or until rice and chicken are tender and shrimp are opaque.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user CPOST90.
2. Spray an unheated Dutch Oven with nonstick cooking spray. Preheat over medium heat. Add onion and garlic. Cook until onion is tender.
3. Add chicken pieces, chicken broth, undrained tomatoes, thyme, saffron, and ground red pepper. Bring to boiling; reduce heat. Simmer, covered for 15 minutes.
4. Stir in uncooked rice. Simmer, covered, about 15 minutes more until rice is nearly tender.
5. Stir in sweet pepper, shrimp, and peas into the rice mixture. Simmer, covered, about 5 minutes more or until rice and chicken are tender and shrimp are opaque.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user CPOST90.