Quick Paella
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 505.3
- Total Fat: 18.3 g
- Cholesterol: 125.4 mg
- Sodium: 1,786.2 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 4.5 g
- Protein: 29.5 g
View full nutritional breakdown of Quick Paella calories by ingredient
Introduction
From epicurious. The epicurious recipe says only 4 servings, but the servings are ginormous! So, eight servings it is here. I've removed the 4 tablespoons of olive oil from the original recipe because it's not needed. I've also used paper towels to absorb some of the grease from the chorizo/linguica. From epicurious. The epicurious recipe says only 4 servings, but the servings are ginormous! So, eight servings it is here. I've removed the 4 tablespoons of olive oil from the original recipe because it's not needed. I've also used paper towels to absorb some of the grease from the chorizo/linguica.Number of Servings: 8
Ingredients
-
3/4 lb chorizo or linguica, cut into small chunks
1 1-lb bag of Saffron Yellow Long Grain Rice
9 oz package of frozen artichoke hearts (quartered), thawed and drained
8oz jar roaasted red peppers, drained and sliced
2 cup Chicken or seafood broth or stock
2 cup Water
16 oz Shrimp, peeled
1 cup frozen Peas, thawed
Tips
If your kids are leery of spicy food, opt for the garlicky linguica sausage. If you don't mind spicy, go for the chorizo.
Directions
1. In a large skillet with a lid, brown the sausage over medium-high heat until crispy, about 5 minutes. Place sausage on paper towels to soak up some of the grease and wipe the pan with more paper towels. Return the sausage to the pan.
2. Add the rice, artichoke hearts, peppers, broth and water. Bring to boil.
3. Reduce heat, cover, and simmer until most of the water is absorbed, about 20 minutes.
4. Stir in the shrimp and peas. Cover and cook until the shrimp are opaque, 5-7 minutes.
Serving Size: Makes 8 1-1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MONYEE.
2. Add the rice, artichoke hearts, peppers, broth and water. Bring to boil.
3. Reduce heat, cover, and simmer until most of the water is absorbed, about 20 minutes.
4. Stir in the shrimp and peas. Cover and cook until the shrimp are opaque, 5-7 minutes.
Serving Size: Makes 8 1-1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MONYEE.