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Paella #2

 

22

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 cups basmati rice
3 cups water
1 x butter
*
1 medium carrots
diced
1 Stalk celery
diced
*
1 large onions
8 ounces shrimp
shelled and deveined
14 ounces clams
baby
2 small sole fillets
cut into 1inch chunks
*
2 each chicken breast halves, boneless, skinless
trimmed, cut into 1 inch chunks
½ each chorizo sausage
cut into small chunks
*
14 ounces artichoke hearts
canned, drained, rinsed and quartered
1 medium sweet red bell peppers
cut into 1/2 inch strips
4 cloves garlic
minced
¼ cup lemon juice
2 tablespoons saffron threads
2 ounces sherry
sweet
32 each mussels
*
2 each tomatoes
diced
16 each black olives
pitted, halved
*
1 x salt and black pepper
to taste
*
1 x parsley leaves
chopped
*
1 large lemon
cut in 8 wedges
*

Directions

In a large, deep, flat pan, put the rice and water or stock.

Cover and bake in a 350℉ (180℃) F to 400℉ (200℃) oven until almost all the water is absorbed.

In a sauté pan, melt the butter and sauté the diced carrot, celery and onion until the vegetables are soft and the onions are translucent.

Remove from the heat and set aside.

Remove the rice pan from the oven.

Mix in the sautéed vegetable, the shrimps, clams, fish fillets, chicken, sausages, artichoke hearts, red pepper strips and garlic.

Stir in the lemon juice, saffron and sherry and arrange from the mussels around the outsided edge of the pan.

Sprinkle the surface with the diced tomato and halved black olives, cover and return to the oven until the mussels open and the rice, fish and chicken are cooked through.

The rice should be dry, not mushy.

Season to taste with salt and pepper and serve on large plates arranging the mussels around the edge of the plates.

Garnish with parsley and lemon wedges.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 644g (22.7 oz)
Amount per Serving
Calories 161921% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 580mg 193%
Sodium 2986mg 124%
Total Carbohydrate 32g 32%
Dietary Fiber 5g 20%
Sugars g
Protein 424g
Vitamin A 134% Vitamin C 288%
Calcium 39% Iron 387%
* based on a 2,000 calorie diet How is this calculated?

 

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