Chicken and peas Paella
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 395.0
- Total Fat: 17.2 g
- Cholesterol: 64.4 mg
- Sodium: 980.9 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 0.6 g
- Protein: 19.2 g
View full nutritional breakdown of Chicken and peas Paella calories by ingredient
Introduction
needs a 16" paella pan, adjust accordingly to your sized pan. needs a 16" paella pan, adjust accordingly to your sized pan.Number of Servings: 8
Ingredients
-
uncooked Paella rice (short grain), 2.5 cup
Olive Oil, 8 tbsp
Chicken Thigh, 9 thigh, bone & skin removed, bite sized pieces
Garlic (diced), 2 tsp
Paprika, 2 tsp
Tomato Puree, 10.5 oz
Saffron,4 threads
Peas, frozen, 0.5 cup
chicken broth (prepared) , 5 cup
Rosemary sprig, fresh, 2
Salt, 2 tsp
Tips
make sure it doesn't burn, add stock as necessary, there should be a little liquid left at the bottom of the pan when you transfer to the oven.
Directions
preheat oven to 450
bring stock to simmer in seperate pot
heat oil in paella pan over high
keep moving around to ensure even colour on all sides
add garlic and cook till golden brown (do not burn)
add paprika and tomato puree
add rice and stir to coat
add stock (double the amount of rice by volume)
add saffron and salt to taste
stir now to evenly distribute (last time you will stir)
it will look like soup but as the rice cooks all the liquid will absorb
cook on stovetop for 20 min,
sprinkle thawed peas on top
transfer pan to oven for 10 min (or until all liquid is gone and rice on bottom is browned but not burnt)
take out and let rest for 5 min. mix everything and serve.
Serving Size: 8 equal portions
Number of Servings: 8
Recipe submitted by SparkPeople user AVELANCH.
bring stock to simmer in seperate pot
heat oil in paella pan over high
keep moving around to ensure even colour on all sides
add garlic and cook till golden brown (do not burn)
add paprika and tomato puree
add rice and stir to coat
add stock (double the amount of rice by volume)
add saffron and salt to taste
stir now to evenly distribute (last time you will stir)
it will look like soup but as the rice cooks all the liquid will absorb
cook on stovetop for 20 min,
sprinkle thawed peas on top
transfer pan to oven for 10 min (or until all liquid is gone and rice on bottom is browned but not burnt)
take out and let rest for 5 min. mix everything and serve.
Serving Size: 8 equal portions
Number of Servings: 8
Recipe submitted by SparkPeople user AVELANCH.