Search
by Ingredient

New Year's Paella

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

8 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
8 cups fish stock
or chicken stock
Camera
1 tablespoon saffron threads
* Camera
3 tablespoons olive oil
Camera
6 cloves garlic
chopped
Camera
2 medium onions
chopped
Camera
1 each sweet red bell peppers
chopped
Camera
1 each green bell peppers
chopped
Camera
8 each chicken pieces
boned
* Camera
8 each chorizo sausage
chunked
* Camera
8 ounces squid
cut into rings
Camera
4 cups rice
Camera
4 each tomatoes
peeled, chunked
Camera
1 x salt
* Camera
1 cup green peas
shelled
Camera
½ cup black olives
sliced
* Camera
1 x parsley leaves
chopped
* Camera
1 ½ pounds rockfish
in chunks
*
2 pounds mussels
rinsed, debearded
Camera
2 pounds shrimp
large, peeled
Camera

Ingredients

Amount Measure Ingredient Features
1.9 l fish stock
or chicken stock
Camera
15 ml saffron threads
* Camera
45 ml olive oil
Camera
6 cloves garlic
chopped
Camera
2 medium onions
chopped
Camera
1 each sweet red bell peppers
chopped
Camera
1 each green bell peppers
chopped
Camera
8 each chicken pieces
boned
* Camera
8 each chorizo sausage
chunked
* Camera
231.2 ml/g squid
cut into rings
Camera
946 ml rice
Camera
4 each tomatoes
peeled, chunked
Camera
1 x salt
* Camera
237 ml green peas
shelled
Camera
118 ml black olives
sliced
* Camera
1 x parsley leaves
chopped
* Camera
680.4 g rockfish
in chunks
*
907.2 g mussels
rinsed, debearded
Camera
907.2 g shrimp
large, peeled
Camera

Directions

Bring the stock to a boil, add saffron, simmer 10 minutes, and set aside.

In a large paella pan or other large pan, heat the olive oil.

Add the garlic and sauté just until it begins to color.

Add the onions and sauté to soften.

Add the peppers and cook slightly, then remove the vegetables form the pan and set aside.

Add the chicken and brown, remove from pan.

Add sausage chunks and brown, remove from pan.

Add the squid and toss briefly.

Add rice, tomatoes, stock, salt, sausage, chicken, the reserved vegetables, peas, olives, and parsley, reserving some of the parsley for garnish.

Stir, cover, and bring to a boil.

Remove cover and arrange rockfish pieces on top.

Replace cover and cook about 5 minutes more.

Uncover and add mussels, cover and cook 5 minutes.

Add the peeled and deveined large shrimps, cover and cook until mussels open, shrimp are cooked, and rice is tender.

Add more stock or water at any point if the rice appears too dry.

The rice should be moist, not soupy.

Let the paella stand covered about 5 minutes before serving.

Sprinkle with remaining parsley.

Place pan on a pad in center of table and remove lid with a flourish!



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 732g (25.8 oz)
Amount per Serving
Calories 109532% from fat
 % Daily Value *
Total Fat 39g 59%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 410mg 137%
Sodium 2319mg 97%
Total Carbohydrate 32g 32%
Dietary Fiber 4g 15%
Sugars g
Protein 168g
Vitamin A 37% Vitamin C 105%
Calcium 23% Iron 79%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe