Paella with Chicken, Shrimp & Sausage
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 309.5
- Total Fat: 18.8 g
- Cholesterol: 94.3 mg
- Sodium: 746.4 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.9 g
- Protein: 19.4 g
View full nutritional breakdown of Paella with Chicken, Shrimp & Sausage calories by ingredient
Number of Servings: 16
Ingredients
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4 Tablespoons Olive Oil
5 Chicken Thigh, boned and skinned
5 links of Italian Pork Sausage, thinly sliced
3 tbsp Butter, unsalted
3 cloves Garlic, minced
1 onion, chopped
4 cups Chicken Broth
pinch of Saffron
2 cups uncooked rice
1 lb Shrimp, peeled and deveined
1 large red Peppers, diced
14.5 oz can of crushed tomatoes
Directions
Heat 1 cup of the chicken broth in the microwave for one minute. Add saffron and let set.
Heat olive oil in a large skillet. Pat chicken dry. Season with salt and pepper. Place in skillet and brown on both sides, about four minutes. Add about 4 tablespoons water and continue to cook chicken for another 20 minutes. Remove and set aside. Add sausage slices to pan and cook until done. Remove and set aside.
Add butter, minced garlic and onion to pan and cook until onions are translucent. Add saffron chicken broth and remaining chicken broth to the pan. Bring to a boil. Add rice and cook covered for 20 minutes.
Add crushed tomatoes and stir. Layer the rice, chicken, sausage, raw shrimp, and diced peppers in a 4 quart casserole. Bake in 350 degree oven for about 20 minutes or until shrimp is cooked.
Makes about sixteen 1 cup servings.
Should top with peas, but I didn't have any.
Number of Servings: 16
Recipe submitted by SparkPeople user LAUREN168.
Heat olive oil in a large skillet. Pat chicken dry. Season with salt and pepper. Place in skillet and brown on both sides, about four minutes. Add about 4 tablespoons water and continue to cook chicken for another 20 minutes. Remove and set aside. Add sausage slices to pan and cook until done. Remove and set aside.
Add butter, minced garlic and onion to pan and cook until onions are translucent. Add saffron chicken broth and remaining chicken broth to the pan. Bring to a boil. Add rice and cook covered for 20 minutes.
Add crushed tomatoes and stir. Layer the rice, chicken, sausage, raw shrimp, and diced peppers in a 4 quart casserole. Bake in 350 degree oven for about 20 minutes or until shrimp is cooked.
Makes about sixteen 1 cup servings.
Should top with peas, but I didn't have any.
Number of Servings: 16
Recipe submitted by SparkPeople user LAUREN168.