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Shellfish & Chicken Paella

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Submitted by babygirlwalsh

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

Paella rice
1 1
MEDIUM MEDIUM ONIONS
diced
3 45
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML CURRY POWDER
1 15
TABLESPOON ML TURMERIC
1 15
TABLESPOON ML ANCHO POWDER *
½ 226.8
POUND G CHORIZO SAUSAGE
sliced
4 946
CUPS ML RICE
6 1.4
CUPS L WATER
Paella
4 4
LARGE LARGE SEA SCALLOPS *
4 4
EACH EACH SHRIMP
heads on *
2 2
EACH EACH LOBSTERS
claws and tail *
7 7
EACH EACH MUSSELS
cultivated black *
6 6
EACH EACH LITTLENECK CLAMS *
8 8
EACH EACH ASPARAGUS *

Directions

In a sauté pan on grill, sweat onions in olive oil add spices with a little water cook for 10 minutes.

Add chorizo and render fat.

Add rice and coat with oil.

Add water and cook until al dente.

Paella: In a sauté pan on the grill, steam rice.

On the grill, cook chicken, clams, shrimp, scallops, asparagus, mussels and lobster, until done.

On a large plate, paella pan or soup bowl spoon out rice mixture.

Add chicken and shellfish on top and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 639g (22.5 oz)
Amount per Serving
Calories 1312 28% from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 133mg 44%
Sodium 1278mg 53%
Total Carbohydrate 56g 56%
Dietary Fiber 5g 20%
Sugars g
Protein 127g
Vitamin A 27% Vitamin C 38%
Calcium 14% Iron 80%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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